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Grilled Stuffed Pork Tenderloin

 Grilled Stuffed Pork Tenderloin
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
6 ServingsPrep: 20 min. + marinating Grill: 25 min.


  • 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


  • 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.

2 of 2

Grilled Stuffed Pork Tenderloin (continued)

Directions (continued)

  • 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.
  • Prepare grill for indirect heat. Moisten a paper towel with cooking
  • oil; using long-handled tongs, lightly coat the grill rack. Grill
  • pork, covered, over indirect medium-hot heat for 25-40 minutes or
  • until a 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.