Grilled Stuffed Pork Tenderloin Recipe
Grilled Stuffed Pork Tenderloin Recipe photo by Taste of Home
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Grilled Stuffed Pork Tenderloin Recipe

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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
TOTAL TIME: Prep: 20 min. + marinating Grill: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 296 calories, 9g fat (4g saturated fat), 73mg cholesterol, 678mg sodium, 24g carbohydrate (6g sugars, 1g fiber), 27g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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chef of food 98894
Reviewed Mar. 29, 2012

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

jcsgyrl 167200
Reviewed Feb. 28, 2011

"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!"

NSttl2008 166557
Reviewed Apr. 12, 2010

"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!"

rlfehr 69422
Reviewed Feb. 8, 2009

"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.


country home 131238
Reviewed Sep. 26, 2008

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


jweros 166551
Reviewed Sep. 24, 2008

"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"

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