Stuffed pork tenderloins are a blast to cook b/c you can experiment with all kinds of ingredients to stuff with. This recipe features goat cheese, pesto and sun-dried tomatoes that work really well together, so give this one a try if you’re looking for something new to try the next time you pick up some nice pork tenderloins.

Pork tenderloins
4 oz crumbled goat cheese
1 jar pesto
1 jar sun-dried tomatoes
Butcher’s twine
Salt and pepper

The only slightly tricky part with this recipe (and it’s really not that difficult at all…) is preparing the tenderloin for stuffing.  The most straight forward way is to butterfly it, then place a piece of plastic wrap over it (to keep juices from flying everywhere) and pound it with a meat tenderizer until nice and thin (aim for 1/4″ thickness).  Once you’re prepped the tenderloin for stuffing, layer the inside with the goat cheese, pesto and tomatoes.  At this point, you’ll want to carefully roll it up and secure it in multiple places with some butcher’s twine.  Add just a little bit of salt and pepper if you’d like…but with this recipe, you’ll really appreciate the flavor of the stuffing ingredients with the pork.

Fire up your Grill Dome and set up for an indirect/direct heat cook with the Grill Dome Half Moon Rack and Grill Dome Half Ceramic Stone on one side of the main cooking rack (see video below).  Preheat the Grill Dome to somewhere between 375° – 400°.  Once preheated, cook the tenderloins over the indirect side until an internal temperature of around 115° – 120° is achieved, then move to the direct side for some brief charring and to bring the pork up to your desired doneness (at least 145° per the USDA).  Let cool for a few minutes, slice and serve.  Enjoy!

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