Mastering the Art of BBQ Stuffed Pork Tenderloin

A beautifully grilled stuffed pork tenderloin is a showstopping dish that is sure to impress any backyard grill master. When you stuff a pork tenderloin with flavorful fillings like cheese, herbs, or veggies and then grill it to juicy, smoky perfection, you end up with a meal that looks gourmet but is easy to make. If you want to take your grilling skills up a notch, learning how to properly barbecue a stuffed pork tenderloin is a must.

In this comprehensive guide, we will cover everything you need to know to make incredible bbq stuffed pork tenderloin, from choosing the right cut of meat to perfecting your rubs and grilling technique With a few simple tips, you can have restaurant-quality tenderloin coming off your own grill in no time Let’s get firing up those coals!

Why Make Stuffed Pork Tenderloin?

Pork tenderloin is already an extremely lean, tender cut of meat. When you add a flavor-packed stuffing, you take it to the next level in terms of taste and presentation. Here are some of the benefits of making stuffed pork tenderloin on the grill:

Incredible flavor – The stuffing infuses the pork with herbs, spices, cheese, etc for delicious results.
Fun presentation – Slicing into a beautiful spiral of stuffing makes for an impressive dish,
Keeps pork moist – The filling helps prevent the lean pork from drying out.
Endless options – You can use any stuffing that matches your tastes and menu.
Perfect size – Tenderloins are just the right thickness for stuffing and grilling.

Once you discover how easy and delicious bbq stuffed pork tenderloin can be, you’ll want to make it again and again. The varieties are endless. Now let’s get into the nitty gritty of how to grill tenderloin like a pro.

Selecting and Preparing the Pork

Choosing the right tenderloin: Pick tenderloins that are at least 1 1/2 lbs or larger. Make sure they are uniform in thickness and shape to allow for even cooking. Avoid any with large fat deposits.

Pounding: Take a mallet and gently pound the tenderloins to flatten slightly into a uniform thickness. This allows them to cook faster and hold the stuffing better.

Butterflying: Make a lengthwise slit down the tenderloin, cutting to but not through the opposite side. Open it up so it lays flat like a book. This gives more surface area for adding filling.

Seasoning: Generously season the inside and outside of the pork with salt, pepper, garlic powder, etc. Let it rest at room temperature for about 15 minutes before stuffing.

Mix Up Flavorful Fillings

The filling is what really makes stuffed pork tenderloin shine. Consider these delicious options:

Pesto and mozzarella – Fresh basil pesto and gooey mozzarella cheese is always a crowd-pleaser.
Sundried tomatoes and feta – The briny, salty flavor of feta pairs perfectly with sweet tomatoes.
Roasted veggies – Try roasted peppers, onions, zucchini, etc for a Mediterranean twist.
Caramelized onions and bacon – Savory, smoky, and a little sweet thanks to the onions.
Spicy chorizo and pepperjack – For a kick of heat and gooey, melted cheese.
Cranberries and brie – Sweet, tart cranberries complement rich, creamy brie wonderfully.
Spinach and feta – An easy blend of savory spinach and tangy feta cheese.

Let your imagination run wild with endless flavor combinations. Just avoid overly moist fillings that will make the pork soggy.

Master the Grilling Method

Grilling stuffed pork tenderloin requires a two-zone fire. This means having both direct and indirect heat areas.

Indirect zone – This is a cooler area off to one side where you will first cook the tenderloin with the lid down. Use medium heat around 350°F.

Direct zone – The hotter center area around 450°F-500°F. You’ll quickly sear each side here at the end for color.

Set up: Place tenderloin on indirect side and grill with lid down for 15-20 minutes until internal temp reaches 140°F.

Searing: Move to direct zone and sear 1-2 minutes per side until outside is nicely browned.

Finish: Remove from grill and tent with foil. Let rest 5-10 minutes until internal temp reaches perfect 145°F.

Safety: Always use a meat thermometer to guarantee the pork reaches a safe minimum internal temperature.

With the indirect then direct heat method, your stuffed tenderloin will cook evenly and develop an irresistible caramelized exterior.

Serve Your Masterpiece in Style

Once your bbq stuffed pork tenderloin is perfectly grilled, it’s time for the fun part – the tasting! For best presentation, here are a few serving suggestions:

Let guests slice into the spiral of stuffing themselves for full effect. Provide a sharp carving knife.
Opt for thicker slices to showcase both pork and filling. Go for at least 1/2 inch slices.
Arrange slices nicely on a platter rather than piling them up. Fanned out slices look most appealing.
Garnish with fresh herbs like parsley, cilantro or dill for a pop of color. Lemon or lime wedges also add freshness.
Pair with simple grilled veggies like zucchini, squash, or potatoes to complement the flavors.

Your tenderloin masterpiece deserves to be shown off! A stuffed pork tenderloin grilled to juicy perfection is impressive yet approachable. It’s the ideal centerpiece dish for backyard barbecues, holidays, or any special occasion. We hope these tips help you become the grill master you aspire to be! Get ready for the rave reviews.

Stuffed Pork Loin Experiment – Cooked 3 Ways!

FAQ

Should I wrap my pork tenderloin in foil when grilling?

Should I Wrap My Pork Tenderloin in Foil When Grilling? No, you do not need to wrap your pork tenderloin in foil when grilling. While you can grill pork tenderloin in foil if you prefer, I find that the pork is typically more flavorful when it’s placed directly on the grill grates.

How long to grill pork tenderloin at 350?

Grill the tenderloin for 12 to 18 minutes. Place the tenderloin over direct heat. Cover and cook, flipping the tenderloin only once, until the internal temperature reaches 140°F to 145°F, 5 to 7 minutes per side.

How do you keep pork tenderloin from drying out on the grill?

A marinade is a great way to add flavor and moisture to lean cuts of meat like pork tenderloin. Marinades work by breaking down the muscle fibers and connective tissue in meat which tenderizes it and also allows it to better retain moisture.

Is pork tenderloin better in the oven or on the grill?

Food52: Which cooking method gets the most flavor out of pork loin? CG: You get flavors from grilling that you don’t get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste.

How do you cook a stuffed pork tenderloin on a grill?

Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the stuffed pork tenderloin over indirect heat and grill for about 20-30 minutes, turning every 5 minutes or so. Use an instant-read thermometer to check for an internal temperature of 145°F.

How to cook stuffed pork tenderloin?

Add salt and pepper. Take the filling and place on the butterflied pork tenderloins. Since we’re rolling it, leave about 1/2 inch of space from the edges. Add small bits of the goat cheese. Roll the stuffed pork tenderloin tightly and tie with kitchen twine. Now it’s time to place on the grill or bake in the oven.

How do you stuff a pork tenderloin in a crock pot?

Spread stuffing on pork. Place one butterflied tenderloin on a cutting board. Season with salt and pepper. Spread the spinach stuffing evenly in the middle, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off the scraggly or very narrow ends. Roll pork. Beginning with one long side, roll up the tenderloin.

How do you cook pork tenderloin on a grill?

Sprinkle about ⅓ of it on the cut side up of the pork tenderloin. Spread the onions across the tenderloin, then the spinach, and lastly dot the goat cheese on. Roll the pork up tightly and tie as shown in the photos. Heat your grill over medium-high heat. Mine was about 400 degrees. Cook the tenderloin for about 15-20 minutes.