Grilled Stuffed Pork Tenderloin is a very budget friendly family dinner is packed with flavor and cooked by indirect grilling on the grill. This summer, weeknight dinners just became a whole lot more delicious with this keto low carb stuffed pork loin!
This recipe for grilled pork tenderloin is filled with mushrooms, fresh herbs, and goat cheese stuffing then tied with kitchen string and grilled over indirect heat for about 40 minutes. Adding a final touch of flavor by brushing the tenderloin with your favorite barbecue sauce in the last few minutes of grilling, this grilled pork recipe is bound to become a favorite of the whole family.
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❤️ Why you'll love it
✔️ It is an easy to make pork tenderloin recipe perfect for summertime grilling.
✔️ Pork tenderloin is very budget friendly and this recipe makes 6 generous servings.
✔️ Each serving has only 2 net carbs.
🥘 Ingredients
Fresh mushrooms, make up the bulk of the stuffing.
Goat cheese, adds a creaminess. I like to use a honey flavored goat cheese. I usually purchase this at Aldi as it is the best price for 4 ounce log there.
Red onion, to add flavor.
All purpose seasoning, I like to use this Umami seasoning.
Salt and black pepper (optional)
1-½ pounds pork tenderloin
🔪 Instructions
To prepare the pork tenderloins
- Using a sharp knife, cut the each pork tenderloin in half, without cutting all the way through the meat. Place the tenderloins on a cutting board between a piece of plastic wrap and pound the pork with the meat mallet to flatten.
- Remove the plastic wrap from the tenderloin and season with salt and pepper.
To make the mushroom stuffing
- In a large skillet, heat the butter over medium-high heat until bubbly.
- Stir in the diced mushrooms and onions. Cook for 2 minutes, stirring often, until vegetables begin to soften.
- Add the rosemary and all purpose seasoning. Stir to combine and cook for 2 minutes longer, until mushrooms and onions have softened.
- Turn off the heat and stir in the goat cheese until mushroom mixture is creamy. Remove from heat and set aside.
To stuff the pork tenderloin
- Lay 1 cup of spinach green in the center each one of the flattened pork tenderloin. Place ½ of the mushroom mixture over top of the spinach.
- Roll the pork tenderloin over the filling, securing with kitchen twine to hold it together.
To cook the stuffed tenderloin
- Place the pork over indirect heat on a gas grill preheated to 350 degrees. Grill for 40 minutes, turning occasionally, until outside of meat has browned and internal temperature registered at 165 with an instant read thermometer.
- Brush each pork loin with your choice of barbecue sauce and grill for 1 minute longer. Remove from the grill and allow to rest for 10 minutes before slicing.
🥄 Equipment
Gas grill, this is my preference, however if you have experience with a charcoal grill, free free to use it instead.
Meat mallet, for pounding out the meat.
Chef knife, to chop the vegetables
Cutting board, to chop the vegetables.
Large skillet, to cook the mushroom stuffing
Kitchen twine, for securing the pork tenderloin.
🥫Storage
Store leftover grilled pork in the fridge in an airtight container up to 3 days or in the freezer up to 3 months.
📖 Variations
- Substitute cream cheese, or feta cheese for the goat cheese.
- Substitute olive oil for butter.
- Dice 1 jalapeno or ½ red bell pepper and add to the mushroom mixture.
💭 Tips
- Use sharp pointed knife to break beneath the silver skin on the pork loin. Then cut the silver skin away from the roast. This prevents a tough and chewy exterior on the meat.
- Be sure when pounding out the meat, that you do so with an even thickness of the meat to allow even cooking.
🙋 FAQ's
A pork tenderloin is a smaller cut of meat and is boneless, where a pork loin can be bone in or boneless and is a larger cut of meat. Pork tenderloin is a great cut of meat to stuff and grill for this reason.
When grilling, it is good to cook any meats that are especially lean, over indirect heat. This will prevent the meat from drying out as it cooks. To cook over indirect heat, once the grill has been brought to temperature, turn the burners off on one side of the grill, leaving burners on the opposite side on. Place the meat on the side of the grill where the burners have been turned off.
📚 Related Recipes
Try this Marinated & Grilled Venison Tenderloin for a change of protein.
Grilled Apricot Glazed Chicken is another recipe made over indirect heat on the grill.
Pork Chops with Onions are smothered in a onion and barbecue sauce.
This Firemen's Field Day Chicken Barbecue is a must try grill recipe!
🍽 Serve with...
This Grilled Pork Tenderloin recipe goes great with a side of German Potato Salad and a green side salad.
🏫 The last word
Pork tenderloin is a lean cut of meat that can dry out easily if overcooked This is why indirect grilling is the best way to cook this recipe. With indirect grilling, the flames do not hit the meat, charring or drying it out.
I purchased my pork tenderloins at Costco, where you can buy in larger volumes at more budget friendly prices. One package of two tenderloins are 1-½ pounds.
At the end of cooking time, I like to glaze the stuffed tenderloin with a coating of barbecue sauce. I love this sweet & spicy sugar free glaze.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Grilled Stuffed Pork Tenderloin
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Ingredients
- 1½ pounds pork tenderloin
- 4 ounces goat cheese , plain or honey flavored
- 2 cups baby spinach
- 8 ounces mushrooms , diced
- 1 medium red onion , diced
- 1 tablespoon butter
- ½ tablespoon umami seasoning (or all purpose seasoning)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
To prepare the pork tenderloins
- Using a sharp knife, cut the each pork tenderloin in half, without cutting all the way through the meat. Place the tenderloins on a cutting board between a piece of plastic wrap and pound the pork with the meat mallet to flatten.
- Remove the plastic wrap from the tenderloin and season with salt and pepper.
To make the mushroom stuffing
- In a large skillet, heat the butter over medium-high heat until bubbly.Stir in the diced mushrooms and onions. Cook for 2 minutes, stirring often, until vegetables begin to soften.
- Add the rosemary and all purpose seasoning. Stir to combine and cook for 2 minutes longer, until mushrooms and onions have softened.
- Turn off the heat and stir in the goat cheese until mushroom mixture is creamy. Remove from heat and set aside.
To stuff the pork tenderloin
- Lay 1 cup of spinach green in the center each one of the flattened pork tenderloin. Place ½ of the mushroom mixture over top of the spinach.
- Roll the pork tenderloin over the filling, securing with kitchen twine to hold it together.
To cook the stuffed tenderloin
- Place the pork over indirect heat on a gas grill preheated to 350 degrees. Grill for 40 minutes, turning occasionally, until outside of meat has browned and internal temperature registered at 165 with an instant read thermometer.
- Brush each pork loin with your choice of barbecue sauce and grill for 1 minute longer. Remove from the grill and allow to rest for 10 minutes before slicing.
Juanc
Excellent