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Grilled Stuffed Pork Tenderloin

This pork recipe is prepared on the grill and is full of flavor.
 
Grilled Stuffed Pork Tenderloin
Prepared by Eileen Kennedy
4 tablespoons packed, dark brown sugar
2 1/4 tsp kosher salt
1 1/4 tsp pepper
2 (1 1/4 to 1 1/2 pound) pork tenderloins, trimmed
1 recipe stuffing ( to follow)
1 cub baby spinach
2 tablespoons olive oil
 
Combine sugar, 2 teaspoons of salt and 1 teaspoon of pepper in a bowl.  Cut each tenderloin in half horizontally, stopping about 1/2 inch away from the edge so halves remain attached.
 
Open tenderloins, cover with plastic wrap and pound to 1/4 inch thickness. Trim away any ragged edges to create rough rectangle about 10 inches by 6 inches. Sprinkle interior of each tenderloin with salt and pepper.
 
With long side of pork facing you, spread half of stuffing mixture over the bottom half of one tenderloin followed by 1/2 cup of spinach.  Roll each away from you into tight cylinder, taking care not to squeeze stuffing out ends. Position tenderloin seam side down, evenly spacing five pieces of twine underneath, and tie. Repeat with remaining tenderloin, stuffing and spinach.
 
For a charcoal grill: When top coals are covered with ash, spread evenly over half the grill. Set cooking grate in place, cover and heat grill until hot, about five minutes.
 
For a gas grill:  Turn all burners on high and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burners.
 
Coat pork with oil, then rug entire surface with brown sugar mixture. Place pork on cooler side of the grill, cover and cook until center of stuffing registers 140 degrees, about 25 to 30 minutes, rotating pork once halfway through cooking.
 
Transfer pork to carving board, tent loosely with foil and let rest 10 to 15 minutes. Remove twine and slice pork into 1/2 inch thick slices.
 
 
Porcini and Artichoke Stuffing
 
1/2 ounce dried porcini mushrooms, rinsed
3 ounces frozen artichoke hears, thawed and patted dry
1 ounce Parmesan cheese, grated, ( about 1/2 cup)
1/4 cup oil packed sun-dried tomatoes, rinsed, and chopped coarse
1/4 cup fresh parsley leaves
2 tablespoons pine nuts, toasted
2 garlic cloves, minced
1 teaspoon finely grated lemon zest plus 2 teaspoons juice
salt and pepper
 
Microwave 1/2 cup water and porcini in covered bowl until steaming, about 1 minutes.  Let stand until softened, about 5 minutes.  Use fork to remove porcini from liquid and pat dry. (Reserve liquid. Freeze and add to stews or soups.) 
 
Pulse artichokes, mushrooms, Parmesan, tomatoes, parsley, pine nuts, garlic, lemon zest and lemon juice in a food processor until coarsely chopped. Season with salt and pepper to taste.
 
(From Cook’s Illustrated)
 
 
 
 

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