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Grilled Stuffed Pork Tenderloin

Grilled Stuffed Pork Tenderloin is a flavorful and delicious main course perfect for holiday dinners and celebrations. The tenderloin is stuffed with spinach, mushrooms and onions, coated in our best dry rub seasoning and hickory smoked on the grill. It’s a surefire hit for any occasion. 

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This pork tenderloin is tender and juicy and is a great flavor combination. It makes a beautiful presentation and the preparation is not as complicated as it seems. 

Grilled Stuffed Pork Tenderloin

Ingredients for Stuffed Pork Tenderloin:

  • Pork Tenderloin
  • Butter
  • Mushrooms (white or baby Portabella)
  • Onion
  • Frozen or Fresh Spinach
  • Salt & Pepper
  • Olive Oil
  • Best Dry Rub

How to Make Stuffed Pork Tenderloin:

Pork tenderloin on a cutting board

  • Pat pork tenderloin dry with paper towels and place on a cutting board. Slicing a pork tenderloin for stuffing and grilling
  • Start a thin slice on the long edge, running the whole length of the loin. Continue slicing as evenly as possible until you have a flat rectangle. flattening a pork tenderloin with a meat mallet
  • Use a meat mallet to pound into an even thickness. Flattened pork loin with salt and pepper on a cutting board
  • Season with salt and pepper and set aside.Bowl of spinach, onion, garlic and mushrooms, chopped
  • Dice mushrooms and onions and mince garlic.
  • If using frozen spinach, thaw and squeeze out any excess liquid. Coarsely chop spinach. skillet with chopped vegetables cooked in butter for stuffing for grilled pork
  • Add butter to a skillet and cook mushrooms, onions, garlic and spinach over medium heat until onions are softened, about 10 minutes.Pork tenderloin flattened and topped with cooked spinach, mushrooms, onion and garlic
  • Spoon spinach mixture over pork loin in an even layer. Rolling up a stuffed pork tenderloin
  • Starting with one long side, roll up tightly. Stuffed Pork Tenderloin on a cutting board (uncooked)
  • Place seam side down.Butcher twine tied pork tenderloin on a cutting board
  • Use butcher twine to tie the roast the full length. Alternately, you can use skewers or long wooden picks to secure the roll. pork tenderloin with brown sugar dry rub on a cutting board
  • Drizzle with olive oil and sprinkle dry rub seasoning over pork loin roast. Pork Tenderloin on a grill
  • Cook over indirect fire with hickory smoke with the grill lid closed for about 35 minutes.Spatula removing grilled pork tenderloin from grill
  • Check with a digital thermometer and continue to cook until internal temperature reaches 145°. 

pork tenderloin stuffed with spinach and mushrooms on a cutting board, 5 slices

  • Remove from grill and allow to rest about 10 minutes before slicing. 
  • Carefully remove the twine and slice. 

How to Store and Reheat:

Store leftover pork loin in an airtight container or wrapped in plastic wrap in the refrigerator up to 3 days.

Reheat in a skillet with a bit of olive oil or butter over medium heat. Flip after about 3 minutes and continue to cook until heated through about 6 to 8 minutes total.

Best Grilled Pork Recipes

platter of sliced pork tenderloin with a check napkin

This makes a fancy meal that is budget friendly and really quite simple to make. Great for entertaining guests or for any holiday like Easter or Christmas. 

Add a stuffed pork tenderloin to your holiday menu and let us know how it turns out!

Platter with sliced, stuffed pork tenderloin




Spinach and mushroom stuffed and grilled pork tenderloin sliced on a platter
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Grilled Stuffed Pork Tenderloin

Grilled Stuffed Pork Tenderloin is a flavorful and delicious meal for special occasion or holiday dinners. It's a simple recipe that is sure to impress everyone.
Prep Time15 minutes
Cook Time45 minutes
Additional Time10 minutes
Total Time1 hour 10 minutes
Course: Pork
Cuisine: American
Keyword: grilled pork tenderloin, mushroom and spinach stuffed pork tenderloin, stuffed pork loin
Servings: 6 servings
Calories: 658kcal
Author: Milisa


  • 1 ½ pound pork tenderloin
  • 5 ounces frozen or fresh spinach
  • 2 cups diced mushrooms white or baby portabella
  • 2 cups diced onion
  • 2 tablespoons minced garlic
  • 2 tablespoons butter
  • 1 teaspoon kosher salt divided use
  • 1 teaspoon black pepper divided use
  • 2 tablespoons olive oil
  • ¼ cup Best Dry Rub or your favorite pork rub


  • Prepare a grill fire to about 350° with hickory for smoke flavor.
  • Pat pork loin dry with paper towels and place on a cutting board.
  • Starting on the long side, make a thin slice all the way across the loin, and continue to slice in an even layer until pork is in a rectangle, flat layer.
  • Use a meat mallet and pound until about 1/2 inch thick all over.
  • Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and set aside.
  • Thaw spinach and squeeze out excess liquid, coarsely chop.
  • Place butter in a skillet and place over medium heat. Add spinach, onions, garlic and mushrooms. Cook, stirring often until onions are softened, about 10 minutes.
  • Spread mixture over pork loin in an even layer.
  • Starting from the long end, roll up tightly.
  • Tie loin roast with butcher twine or secure with skewers or toothpicks.
  • Drizzle with olive oil, rubbing over entire roast.
  • Sprinkle with dry rub.
  • Cook over indirect fire with the grill lid closed about 35 minutes. Check with a digital thermometer and continue to cook until loin reaches 145° internal temperature.
  • Remove from grill and allow to rest about 10 minutes before slicing.
  • Carefully remove twine and slice into 1/2 inch thick slices.


Conventional Oven Method:
Preheat oven to 375°, cook 30 minutes and check with a digital thermometer, continue to cook until it reaches °. Rest 10 minutes before slicing.
Store in an airtight container for up to 4 days.
Reheat slices in a skillet with olive oil or butter. Cook over medium heat, flipping to heat on both sides, about 8 - 10 minutes total.


Serving: 1g | Calories: 658kcal | Carbohydrates: 12g | Protein: 72g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Cholesterol: 226mg | Sodium: 556mg | Fiber: 3g | Sugar: 5g

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