Grilled Stuffed Pork Tenderloin
Ingredients
The pork
The stuffing
-
1
cup
spinach, cooked and drained
-
1
cup
mushrooms, cooked and drained
-
¼
cup
red peppers, finely diced
-
½
cup
gorgonzola cheese, crumbles
-
2
tablespoons
brown mustard
Seasoning
-
to taste
sea salt
-
to taste
black pepper
Instructions
- Preheat the grill to medium-high heat.
- Mix together the spinach, mushrooms, peppers, and gorgonzola cheese for the stuffing.
- Clean the pork tenderloins by removing any membranes, fat, or silver skin.
- Slice the tenderloin lengthwise and pound it out to create a larger surface for stuffing.
- Divide the stuffing mixture evenly between the two pork tenderloins.
- Roll each tenderloin up, sealing the stuffing inside.
- Use toothpicks or small wooden skewers to secure the edges, or tie with soaked butcher's twine.
- Season the stuffed pork liberally with sea salt and black pepper, or your favorite rub.
- Brush the grill with oil to prevent sticking, then place the pork seam side down.
- Grill for 7-10 minutes, then turn and grill the other side for the same time.
- Ensure the internal temperature reaches a minimum of 165 degrees before serving.
- Serve with your favorite grilled vegetables.
Nutrition Facts (estimated)
Servings
6
Calories
239
Total fat
9g
Total carbohydrates
2g
Total protein
34g
Sodium
215mg
Cholesterol
105mg
You might also like