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Grilled+Stuffed Pork Tenderloin
My sister found this recipe about 15 years ago on Food Network. It was delicious, and a regular rotation for a while, however, it did require an oven and other spicy ingredients. I have some spice-averse kids, so after making some adjustments to the ingredients and using the grill rather than the oven, because hot, we have a winner winner dinner again! Feel free to sub different cheese (or skip it) and spices to suite your taste. My kids love this meal and call it, “meatza,” because when you use the mozzarella it rings of the solid pizza flavors, wrapped up in a tender meat package.
Ingredients
2 pork tenderloins
8-oz spring greens or spinach
8-oz shredded mozzarella (or pepper jack)
1/2-3/4 cup chopped sun dried tomatoes
plain salt+pepper (or cajun spice for the rub) pick your favorite go to meat spices here.
DIRECTIONS
- Preheat grill or oven to 350F, and pat down those tenderloins with paper towels to get ready to season.
- Rub them all over with cajun for spicy lovers or salt and pepper, maybe some garlic powder.
- Once seasoned, grill over medium heat until mostly done, if using a meat thermometer this should be around 135F or after around 8-10 min of grilling).
- Remove from the grill and carefully slice open, while leaving meat still attached on one side.
- Sprinkle cheese, sun dried tomatoes, and greens across the meat pocket.
- If you have cooking twine, use it to keep everything tidy and stuffed inside the meat. Otherwise, you can totally put them back on the grill, just know you’ll loose some of the fillings out the side.
- Don’t leave the grill, because you’ve only got around 5 min left to cook. You’re wanting to get your internal tenderloin to the doneness you prefer, but should also see oozing cheese, and charred greens.
