Rice Stuffed Pork Tenderloin
Rice Stuffed Pork Tenderloin is a simple recipe to grill for a quick weeknight dinner or to serve to guests on special occasions or holidays. Hardwood smoked pork coated in a quick maple, mustard and pecan sauce filled with rice pilaf.
Need more ideas for entertaining guests? Our Grilled Stuffed Pork Tenderloin is always a crowd favorite and you can’t go wrong with Grilled Garlic Butter Beef Tenderloin.
Pork tenderloin is a great option for a quick and easy dinner. The pork turns out tender, juicy and so flavorful with the quick maple-mustard sauce. A must-try when you are looking for a new recipe to change up the same old supper routine.
Ingredients for Rice Stuffed Pork Tenderloin:
- Pork Tenderloin
- Stone Ground Mustard
- Pure Maple Syrup
- Granulated Garlic
- Dried Thyme
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Pecans ~ optional, adds great texture to the dish
- Rice Pilaf
Rice pilaf is so easy to make. It’s my go-to side dish for basically everything on the grill. This recipe will work with leftover rice or prepare it just before grilling. Our version has tons of flavor from onions and sweet bell peppers. It gets a hint of smoky flavor on the grill and is the perfect compliment to the pork.
How to Grill Rice Stuffed Pork Tenderloin:
- Place pork tenderloin on a rimmed baking sheet. Using a sharp knife, make a cut lengthwise down the center, creating a pocket for the rice.
- In a medium size bowl, combine stone ground mustard, real maple syrup, garlic, thyme, smoked paprika, salt and pepper.
- Stir in finely chopped pecans.
- Brush mustard mixture over the pork loin, coating the inside of the pocket as well.
- Fill with rice pilaf.
- Cook on 350° grill over indirect fire using hickory or pecan chunks for smoke flavor.
- Close the grill and cook for 30 minutes. Check with a digital meat thermometer in the center of the pork loin, cooking until pork reaches 145°.
- Remove from grill and rest 10 minutes before slicing. Garnish with fresh parsley if desired.
- Serve sliced pork tenderloin with grilled asparagus and grilled garlic bread for a complete meal.
How to Store and Reheat:
Store leftover pork in a plastic wrap covered dish in the refrigerator up to 3 days.
Reheat sliced pork and rice in an olive oil coated skillet over medium heat. Add a few tablespoons of water or orange juice and stir until heated through.
More Delicious Grilled Pork Recipes to Try:
This Rice Stuffed Pork Tenderloin recipe is easy for feeding a crowd and has so many layers of flavor. It’s something different to add to your weekly menu or great for a holiday dinner gathering.
FOLLOW OUT GRILLING ON SOCIAL MEDIA
FACEBOOK * PINTEREST * INSTAGRAM * TWITTER
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Rice Stuffed Pork Tenderloin
Ingredients
- 2 pork tenderloins - about 1 1/4 pounds each
- ¼ cup stone ground mustard
- 2 tablespoons pure maple syrup
- 1 teaspoon granulated garlic
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup finely diced pecans
- 2 cups cooked rice pilaf
- fresh parsley optional garnish
Instructions
- Prepare a grill fire to 350° using hickory or pecan chunks for smoke flavor.
- Pat pork tenderloins dry with paper towels and place on a rimmed baking sheet.
- Using a sharp knife cut a pocket down the center of each loin, not cutting all the way through the ends or through the bottom.
- In a small bowl combine mustard, maple syrup, garlic, thyme, smoked paprika, salt and pepper. Add pecans and mix well.
- Spread mustard mixture over the pork loin and into the cavity.
- Fill with rice pilaf.
- Cook over indirect grill fire with the grill closed about 25 minutes. Check with a digital thermometer, cooking until pork reaches 145° in the center of the loin.
- Remove from grill and rest 10 minutes.
- Garnish with parsley, slice and serve.
