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Grilled Stuffed Pork Tenderloin Recipe

Grilled Stuffed Pork Tenderloin Recipe photo by Taste of Home

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We serve this stuffed tenderloin with a salad and a glass of wine. It's very good and so easy you won't believe it. -Bobbie Carr of Lake Oswego, Oregon

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Grilled Stuffed Pork Tenderloin Recipe

Prep: 20 min. + marinating Grill: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

2 pork tenderloins (3/4 pound each)
3/4 cup dry red wine or reduced-sodium beef broth
1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon pepper
1-1/4 cups water
2 tablespoons butter
1 package (6 ounces) stuffing mix

Directions

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours.
In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool.
Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan; grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.

Nutritional Facts 1 serving equals 296 calories, 9 g fat (4 g saturated fat), 73 mg cholesterol, 678 mg sodium, 24 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Originally published as Grilled Stuffed Pork Tenderloin in Light & Tasty August/September 2007, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Grilled Stuffed Pork Tenderloin

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Reviewed on Mar. 29, 2012 by chef of food

Very tasty and not too spicy. I will use dry red wine next time instead of beef broth to make it less salty.

Reviewed on Feb. 28, 2011 by jcsgyrl

Family was begging for more! The pork is just a little sweet and the stuffing gets a nice crust to it. We baked it in the over at 375 for just over an hour and it was delicious!

Reviewed on Apr. 12, 2010 by NSttl2008

Was very tasty! Had a great flavor. The middle of the loinwas very tender, but the ends were just a little bit dry, not sure how to eliminate this problem. Will definitely make again!

Reviewed on Feb. 08, 2009 by rlfehr

I baked this dish and found that a probe works great to 170 degrees. But the store bought stuffing was a little salty. I will try my owne stuffing next time.

Rob

Reviewed on Sep. 26, 2008 by country home

If I should wish to bake this tenderloin, how long and at what temperature, covererd or uncovered.

Gayle

Reviewed on Sep. 24, 2008 by jweros

I would like to know if it is possible to bake this as I don't grill. If so, please advise time and temp. Thanks