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: 3 lean meat, 1-1/2 starch, 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 User ID: 4344880 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 User ID: 3154398 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 User ID: 4989708 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 User ID: 3780931 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 User ID: 1731027 131238
Reviewed Sep. 26, 2008

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


jweros User ID: 1081219 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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