Grilled Stuffed Pork Tenderloin

4.25 from 4 votes

Pork tenderloins pounded out thin and filled with a savory goat cheese and mushroom filling are grilled to perfection over indirect heat and glazed with a sweet and spicy barbecue sauce at the very end of cooking time.

Course Main Dish

Cuisine American

Keyword Grilled Stuffed Pork Tenderloin

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 169kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition