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    You are here: Home » Food » Pork

    Grilled Stuffed Pork Tenderloin

    February 16, 2021 By Sean Martin 3 Comments

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    Jump to Recipe

    With a few steps and a sharp knife, making Stuffed Pork Tenderloin is easy and delicious. This tender cut of pork is such a great option when making any stuffed dish. Our stuffed pork tenderloin recipe is filled with sweet caramelized onions, sun-dried tomatoes, sage, and goat cheese for a creamy and savory flavor.

    Two grilled stuffed pork tenderloins on a white platter
    Jump to:
    • The Cut – Pork Tenderloin versus Pork Loin
    • Preparation
    • How to Butterfly Pork Tenderloin
    • Stuffed Pork Tenderloin Filling
    • Grilling Pork Tenderloin
    • Wine Pairing
    • Sides for Stuffed Pork Tenderloin
    • Other Pork Roast Recipes
    • About Vindulge
    • Stuffed Pork Tenderloin Recipe with Goat Cheese and Caramelized Onions

    The Cut – Pork Tenderloin versus Pork Loin

    Pork tenderloin is a different cut from pork loin. Pork tenderloin is a long thin cut of meat from along the backbone of a pig. The pork loin is a thicker and very lean cut that comes from the back off the rib bone, versus the actual backbone.

    Often when buying a pork tenderloin, they will come in a package containing two of them. This recipe was made for two tenderloins. Ask your butcher if the package has one or two.

    This recipe and the portions for this stuffed pork tenderloin recipe are made for two pork tenderloins. If you want to try this recipe with a pork loin, then you’ll want to modify the filling and grilling times appropriately.

    Preparation

    Pork tenderloin will have a thicker side and a long tapered end. To prepare it for stuffing, trim the cut and remove the tail end.

    1. Start by removing the silver skin by gently using a sharp boning knife and cutting just under and along the skin.
    2. Next, remove any excess fat on the outside of the pork tenderloin.
    3. The final step for this recipe is to trim off the narrow tail of the tenderloin. It won’t be thick enough to stuff. We usually remove about ½ an inch so there is some thickness to the entire tenderloin.

    Now that the fat is trimmed off and the silver skin is removed, it’s time to butterfly (or open up) the tenderloin.

    Once the pork tenderloin has been butterflied and evened out, add olive oil and dry rub to one side of the tenderloin. Then, on the seasoned side add the filling and goat cheese, gently wrap and tie up with kitchen twine, and then season the outer edge of the cut.

    How to Butterfly Pork Tenderloin

    The goal when butterflying a pork tenderloin is to open the cut, like a tri-fold, so we can then pound the meat into an even rectangle.

    1. Using a sharp boning knife, slowly cut along the base of the tenderloin along the entire length. Take care NOT to cut all the way through or separate the cut. This opens up the tenderloin.
    2. Continuing with your knife, continue to open the tenderloin with a similar cut again. Carefully cutting along the length of the tenderloin until you can open up the meat a second time.
    3. Now that we have a tri-fold style cut, cover with a large portion of plastic wrap. Using meat pounder gently flatten the meat, starting in the center of the tenderloin and working your way toward the outer edges. The goal is to have a roughly equal rectangle that we’ll apply the seasoning and filling to. See photos 1-4 below.
    Step by step visual on how to butterfly a pork tenderloin and then stuff it.
    Step by step on butterflying, pounding, seasoning, and stuffing a pork tenderloin.

    Stuffed Pork Tenderloin Filling

    1. In a large pan over medium-low heat, add olive oil, butter, and red onions. Stir occasionally for 40 minutes until dark in color and caramelized. If the onions are not cooking evenly lower the heat.
    2. After 40 minutes, or the onions have the right caramelization, add the garlic, sage, and sun-dried tomatoes. Continue to saute for an additoinal 5 – 7 minutes to warm and soften. Add salt and pepper.
    3. Take the filling and place on the butterflied pork tenderloins. Since we’re rolling it, leave about ½ inch of space from the edges.
    4. Add small bits of the goat cheese.
    5. Roll the stuffed pork tenderloin tightly and tie with kitchen twine.
    Caramelized onions, garlic, and sun dried tomatoes in a cast iron pan

    Now it’s time to place on the grill or bake in the oven. (Grilled Stuffed Pork Tenderloin is more fun).

    Grilling Pork Tenderloin

    Two Stuffed Pork Tenderloins cooking on the grill
    1. Prepare your grill for two-zone (or indirect) grilling, targeting 450 degrees as the ambient temperature in the grill.
    2. Place the tied stuffed pork tenderloin over direct heat. Cover and grill for up to 5 minutes or you see a nice sear and color.
    3. Flip and continue to grill direct for additional 3 – 5 minutes, covered, until you see a nice sear.
    4. Move to indirect heat, cover grill and continue to cook until the internal temperature of the middle of the pork is 135 – 140 degrees Fahrenheit using an instant read thermometer like the Thermoworks MK4 Thermapen.
    5. Remove from grill, and let rest for 10 minutes. Then remove the kitchen twine, slice and serve with your favorite sides.
    A slice of stuffed pork tenderloin

    Wine Pairing

    Any pork dish is very versatile with a number of wines. Some of our favorite with this stuffed pork tenderloin focus on the tartness from the goat cheese and sweet an umami flavors from the sun dried tomatoes.

    • Syrah – Syrah tends to be less tannic than a big Bordeaux red but still bring a pepper note to the nose and fruit. Look for Syrah from Northern California or Easter Washington for the bolder fruit compared to their French counterparts.
    • Zinfandel – Good Zinfandel will have bold fruit characteristics and a soft but acidic finish. Look for Zinfandel from Southern Oregon, Paso Robles, or Sonoma County.
    • White – If looking for a white wine this dish needs a big one. Look for an oaked chardonnay to contrast with the goat cheese. Because it’s grilled and melted the richness of the cheese is a nice match with balanced oak. Look for Oregon oaked chardonnay or a Napa chardonnay.

    Sides for Stuffed Pork Tenderloin

    • Duck Fat Potatoes
    • Grilled Vegetable Platter
    • Roasted Potatoes
    • Grilled Sweet Mashed Potatoes
    • Skillet Cornbread

    Other Pork Roast Recipes

    • Grilled Pork Tenderloin with Fried Sage Butter Sauce
    • Smoked Pork Tenderloin Sandwich
    • Jalapeno Crusted Smoked Pork Tenderloin
    • Grilled Pork Loin with Blackberry Sauce
    • Rack of Pork Grilled with Apricot Glaze

    Or you can check out our grilled stuffed chicken recipe too.

    About Vindulge

    Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

    Fire and Wine Cookbook

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Sliced stuffed pork tenderloin on a plate.

    Stuffed Pork Tenderloin Recipe with Goat Cheese and Caramelized Onions

    Our stuffed pork tenderloin recipe is filled with sweet caramelized onions, sundried tomatoes, sage, and goat cheese for a creamy and savory flavor.
    5 from 8 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Caramelizing Onions: 45 minutes minutes
    Servings: 6 people
    Calories: 914kcal
    Author: Mary Cressler | Vindulge
    Cost: $24.00

    Equipment

    • Kitchen Twine
    • Boning Knife

    Ingredients

    • 2 pork tenderloins (Silver skin trimmed. Be sure to ask butcher if pre-packaged pork tenderloins are one or two per package and buy accordingly.)
    • 2 tablespoons extra virgin olive oil
    • ¼ cup ultimate dry rub (One tablespoon of rub per side of each tenderloin)

    Stuffed Pork Tenderloin Filling

    • 1 tablespoon unsalted butter
    • 1 tablespoon extra virgin olive oil
    • 3 cups diced red onions (This should be about one large red onion. It will reduce in volume as it caramelizes.)
    • 4 cloves garlic, diced
    • 2 tablespoons diced fresh sage
    • ⅓ cup diced sundried tomatoes (This should be about six to eight sundried tomatoes.)
    • ¼ teaspoon kosher salt
    • ¼ teaspoon coarse black pepper
    • 4 ounces goat cheese (Typically the packages come in 4 and 8-ounce goat cheese logs. We split one 4-ounce log between the two tenderloins.)
    Prevent your screen from going dark

    Instructions

    How to Butterfly Pork Tenderloin

    • Using a sharp boning knife, slowly cut along the base of the tenderloin along the entire length. Take care NOT to cut all the way through or separate the cut. This opens up the tenderloin.
    • Continuing with your knife, continue to open the tenderloin with a similar cut again. Carefully cutting along the length of the tenderloin until you can open up the meat a second time.
    • Now that we have a tri-fold style cut, cover with a large portion of plastic wrap. Using meat pounder gently flatten the meat, starting in the center of the tenderloin and working your way toward the outer edges. The goal is to have a roughly equal rectangle that we’ll apply the seasoning and filling to.

    Making Stuffing

    • In a large pan over medium-low heat, add olive oil, butter, and red onions. Stir occasionally for 40 minutes until dark in color and caramelized. If the onions are not cooking evenly lower the heat.
    • After 40 minutes, or the onions have the right caramelization, add the garlic, sage, and sun-dried tomatoes. Continue to saute for an additoinal 5 – 7 minutes to warm and soften. Add salt and pepper.
    • Take the filling and place on the butterflied pork tenderloins. Since we’re rolling it, leave about ½ inch of space from the edges then add goat cheese in small chunks.
    • Roll the stuffed pork tenderloin tightly and tie with kitchen twine.

    Grilling Stuffed Tenderloin

    • Prepare your grill for two-zone (or indirect) grilling, targeting 450 degrees as the ambient temperature in the grill.
    • Place the tied stuffed pork tenderloin over direct heat. Cover and grill for up to 5 minutes or you see a nice sear and color. Flip and continue to grill direct for additional 3 – 5 minutes, covered, until you see a nice sear.
    • Move to indirect heat, cover grill and continue to cook until the internal temperature of the middle of the pork is 135 – 140 degrees Fahrenheit using an instant read thermometer like the Thermoworks MK4 Thermapen.
    • Remove from grill, and let rest for 10 minutes. Then remove the kitchen twine, slice and serve with your favorite sides.

    Nutrition

    Calories: 914kcal | Carbohydrates: 12g | Protein: 130g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 407mg | Sodium: 502mg | Potassium: 2632mg | Fiber: 2g | Sugar: 4g | Vitamin A: 423IU | Vitamin C: 13mg | Calcium: 131mg | Iron: 8mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge
    « Chocolate Truffles with Red Wine
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    Reader Interactions

    Comments

    1. Mike M says

      June 19, 2023 at 10:18 pm

      5 stars
      Outstanding. Followed the recipe and it turned out perfectly, which never happens. Everyone was impressed. Added fresh oregano with the fresh sage.

      Can’t wait to make again. This was my first attempt searing over direct heat and then turning off an end grill burner and cooking over indirect. Super easy. Super successful. Thanks.

      Reply
    2. Andi B says

      October 06, 2021 at 9:10 am

      5 stars
      This recipe is fantastic. Made it for my family for dinner last night. Served it with pan sauce, sauteed spinach, and roasted cauliflower. My family isn’t big on goat cheese so we opted for mozzarella. Worked perfectly. I also cooked this by searing all sides in a pan for a total of 5-7 min. and then baked it in the oven to finish for about 15-20 min.

      Reply
    3. DOUGLAS BATTJES says

      March 08, 2021 at 9:03 am

      5 stars
      Mary, loved the jerk recipe, very close to mine and love jerk chicken, but the tenderloin was grand, added some chopped mushrooms to it also.

      Douglas

      Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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