How to Grill a Stuffed Beef Tenderloin

With a few steps and a sharp knife, making Stuffed Pork Tenderloin is like shooting fish in a barrel and delicious. This tender cut of pork is such a great pick when making any stuffed dish. Our stuffed pork tenderloin recipe is filled with sweet caramelized onions, sunday-dried tomatoes, sage, and caprine animal cheese for a flossy and savory flavor.

The Cutting – Pork Tenderloin versus Pork Loin

Pork tenderloin is a dissimilar cut from pork loin. Pork tenderloin is a long sparse cut of meat from along the backbone of a hog. The pork loin is a thicker and very lean cutting that comes from the back off the rib bone, versus the actual courage.

Often when buying a pork tenderloin, they volition come in a bundle containing ii of them. This recipe was made for two tenderloins. Ask your butcher if the packet has one or 2.

This recipe and the portions for this stuffed pork tenderloin recipe are made for ii pork tenderloins. If you want to endeavour this recipe with a pork loin, then you lot'll desire to alter the filling and grilling times appropriately.

Grooming

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

1. Start by removing the silver peel by gently using a precipitous boning pocketknife and cutting just nether and forth the peel.
2. Next, remove any excess fatty on the exterior of the pork tenderloin.
3. The last step for this recipe is to trim off the narrow tail of the tenderloin. It won't be thick enough to stuff. We unremarkably remove virtually ½ an inch so there is some thickness to the entire tenderloin.

Now that the fat is trimmed off and the silver pare is removed, it's fourth dimension to butterfly (or open upwards) 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 and so flavor the outer edge of the cutting.

How to Butterfly Pork Tenderloin

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

1. Using a sharp boning knife, slowly cutting 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 pocketknife, go on to open the tenderloin with a similar cut again. Advisedly cutting forth the length of the tenderloin until you tin can open up up the meat a 2nd fourth dimension.
3. Now that nosotros have a tri-fold style cut, cover with a large portion of plastic wrap. Using meat pounder gently flatten the meat, starting in the middle 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 one-4 below.

Step by step on butterflying, pounding, seasoning, and stuffing a pork tenderloin.

Blimp 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 non cooking evenly lower the heat.
2. After twoscore minutes, or the onions have the correct caramelization, add the garlic, sage, and sun-dried tomatoes. Continue to saute for an additoinal five – 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 well-nigh ½ inch of infinite from the edges.
4. Add small bits of the goat cheese.
5. 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. (Grilled Stuffed Pork Tenderloin is more fun).

Grilling Pork Tenderloin

1. Gear up your grill for ii-zone (or indirect) grilling, targeting 450 degrees as the ambient temperature in the grill.
2. Identify the tied stuffed pork tenderloin over directly heat. Encompass and grill for up to five minutes or yous see a overnice sear and colour.
3. Flip and continue to grill direct for boosted 3 – five minutes, covered, until you see a squeamish sear.
4. Motion to indirect heat, cover grill and keep to cook until the internal temperature of the center 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. And so remove the kitchen twine, slice and serve with your favorite sides.

Sides for Stuffed Pork Tenderloin

• Duck Fatty 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

This postal service may contain affiliate links. This means if yous click on the link, we may receive a small commission if you buy through the link. We partner with brands nosotros know and love and use and it helps keep the weblog going!

• Kitchen Twine

• Boning Knife

• ▢ 2 pork tenderloins (Silverish pare trimmed. Be sure to ask butcher if pre-packaged pork tenderloins are 1 or two per packet and buy appropriately.)
• ▢ 2 tablespoons extra virgin olive oil
• ▢ ¼ cup ultimate dry rub (One tablespoon of rub per side of each tenderloin)

Blimp Pork Tenderloin Filling

• ▢ 1 tablespoon unsalted butter
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 3 cups diced ruddy onions (This should be about one big red onion. Information technology will reduce in volume equally information technology caramelizes.)
• ▢ 4 cloves garlic, diced
• ▢ two tablespoons diced fresh sage
• ▢ ⅓ cup diced sundried tomatoes (This should be well-nigh 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 viii-ounce goat cheese logs. We dissever 1 iv-ounce log between the 2 tenderloins.)

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How to Butterfly Pork Tenderloin

• Using a sharp boning knife, slowly cut along the base of the tenderloin along the entire length. Take care Non to cutting all the style through or dissever the cut. This opens up the tenderloin.

• Standing with your pocketknife, continue to open the tenderloin with a similar cut again. Advisedly cutting forth the length of the tenderloin until you can open up the meat a second time.

• Now that we have a tri-fold style cutting, 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 use the seasoning and filling to.

Making Stuffing

• In a large pan over medium-low oestrus, 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 twoscore minutes, or the onions take the right caramelization, add the garlic, sage, and sun-dried tomatoes. Continue to saute for an additoinal five – 7 minutes to warm and soften. Add together salt and pepper.

• Take the filling and identify on the butterflied pork tenderloins. Since we're rolling it, leave about ½ inch of infinite from the edges then add goat cheese in small chunks.

• Roll the blimp pork tenderloin tightly and tie with kitchen twine.

Grilling Stuffed Tenderloin

• Set 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 oestrus. Encompass and grill for upwardly to 5 minutes or yous encounter a nice sear and colour. Flip and go along to grill direct for boosted three – 5 minutes, covered, until you see a prissy sear.

• Move to indirect rut, embrace grill and continue to cook until the internal temperature of the eye of the pork is 135 – 140 degrees Fahrenheit using an instant read thermometer similar the Thermoworks MK4 Thermapen.

• Remove from grill, and let remainder for ten minutes. Then remove the kitchen twine, slice and serve with your favorite sides.

Observe the perfect wine pairing at the Vindulge Wine Shop

Calories: 914 kcal | Carbohydrates: 12 g | Protein: 130 yard | Fatty: 35 thousand | Saturated Fatty: 12 yard | Trans Fat: 1 one thousand | Cholesterol: 407 mg | Sodium: 502 mg | Potassium: 2632 mg | Fiber: two thou | Sugar: 4 k | Vitamin A: 423 IU | Vitamin C: 13 mg | Calcium: 131 mg | Fe: 8 mg

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