Thinly sliced pork tenderloins are topped with cream cheese, roasted garlic, and fresh chives, and then they are wrapped in bacon. The stuffed pork tenderloins are wrapped in bacon and cooked over indirect heat on the grill until the bacon is dark and golden brown. The pork is then cut into medallions that can be eaten on their own or on slider buns.
Joe Thomann of Bad to the Bone BBQ gave us the idea for this grilling recipe at our annual Backyard BBQ Bash last fall. Someone on our staff told me I should go to Joe’s booth because they loved the samples he gave out.
Joe was excited to share what he had made and talked about the steps he took to make this tasty treat. A few weeks later, on another grilling trip where we shoot from the hip based on ideas like this, I tried to remember how to make Joe’s masterpiece. Here’s hoping I did justice to Joe’s fine effort.
Barbecued stuffed pork tenderloin is a delicious and impressive main dish that is perfect for backyard cookouts, summer dinners, or any special occasion With a flavorful stuffing and a touch of smoke, this stuffed pork tenderloin recipe will become a new family favorite Here is a complete guide on how to make the best grilled stuffed pork tenderloin.
Ingredients Needed
The ingredients for bbq stuffed pork tenderloin are simple and easy to find. Here’s what you’ll need:
- 2 pork tenderloins (about 3/4 pound each)
- Stuffing mix (store-bought or homemade)
- Butter
- Chicken broth or wine
- Brown sugar
- Soy sauce
- Ketchup
- Garlic
- Fresh ginger
- Spices like curry powder, pepper, salt
- Wood chips for smoking (hickory or apple)
Preparing the Pork Tenderloin
Start by rinsing the pork tenderloins under cold water and patting them dry with paper towels. Using a sharp knife, slice each tenderloin lengthwise to create a pocket for the stuffing Try not to cut all the way through Open up the tenderloins so they lie flat.
Next, prepare the stuffing I recommend using store-bought stuffing mix for simplicity. Cook the stuffing according to package directions with chicken broth and butter Let the stuffing cool slightly before using.
Evenly divide and spoon the stuffing into the pocket of each tenderloin. Spread it down the center, leaving about 1 inch clear on the sides. Roll the tenderloins back up and tie them closed with butcher’s twine, spacing the ties about 1 1/2 inches apart.
The Perfect BBQ Marinade
While the stuffed pork tenderloins rest, make a quick and easy bbq marinade. Whisk together red wine or chicken broth, brown sugar, ketchup, soy sauce, minced garlic, fresh grated ginger, and spices like curry powder and black pepper. Place the pork tenderloins in a large resealable plastic bag and pour the marinade over top. Seal the bag, removing any excess air, and gently turn the bag to evenly coat the pork. Let it marinate for 2-3 hours in the refrigerator.
Grilling the Stuffed Pork Tenderloin
Once you’re ready to start grilling, remove the stuffed pork tenderloins from the marinade and lightly pat them dry. Discard the used marinade. Prepare your grill for indirect cooking by heating one side to medium-high heat and leaving the other side with no coals or turned off for indirect low heat.
One side of a gas grill should be on high, and the other sides should be off. If using charcoal, pile the lit coals on one side only. Place a drip pan on the unlit side to catch any drippings.
Right before grilling, soak some wood chips in water for 30 minutes. Drain them and scatter over the hot coals to create smoke.
Place the stuffed pork tenderloins over indirect heat, on the side with no direct flame underneath. Close the grill lid to trap the smoke. Cook for approximately 25-40 minutes, with the lid closed, until the internal temperature reaches 145°F on a meat thermometer inserted into the thickest part. Rotate the tenderloins every 5-10 minutes for even cooking.
If flare-ups occur from dripping fat, move the pork to a cooler area of the grill temporarily.
Let it Rest
When the stuffed pork tenderloins are done grilling, transfer them to a cutting board and tent loosely with aluminum foil. Let rest for 5-10 minutes which allows the juices to redistribute. The internal temperature will rise another 5°F or so during this time.
While the pork rests, take the butcher’s twine off carefully. Use a sharp knife to slice the tenderloin into rounds, about 1/2 inch thick. Be sure to slice across the grain.
Serving Suggestions
The possibilities are endless when it comes to serving bbq stuffed pork tenderloin. Here are some tasty ideas:
- Serve with your favorite bbq sauce, either drizzled on top or on the side for dipping. Sweet and tangy bbq sauces pair nicely.
- Make sandwiches with slices of the tenderloin, bbq sauce, and toasted buns.
- Serve with homemade coleslaw, roasted potatoes, or a fresh green salad.
- For a completely hands-off meal, pair it with cornbread and baked beans.
This stuffed pork tenderloin is also delicious served cold the next day. Leftovers will keep refrigerated for 3-4 days. Reheat slices in the microwave or a skillet with a bit of olive oil.
Grilling Tips
Here are some helpful tips for perfectly grilled stuffed pork tenderloin:
- Choose pork tenderloins that are 1-1 1/2 pounds each. Larger cuts may take too long on the grill.
- Make sure your grill is hot when searing and has an indirect heat zone for slow, even cooking.
- Use a digital instant-read thermometer to monitor the internal temp. Do not rely on cooking times alone.
- Let the stuffed tenderloin rest before slicing to retain moisture and juices.
- If the tenderloin starts to burn on the outside before reaching 145°F, loosely tent with foil.
Get Creative with the Stuffing
While basic bread stuffing is always delicious in pork tenderloin, the possibilities are endless when it comes to mix-ins. Try throwing in any of these ingredients:
- Sauteed mushrooms
- Caramelized onions or shallots
- Fresh spinach or kale
- Diced apples or cranberries
- Crumbled bacon or sausage
- Shredded cheese
- Sun-dried tomatoes
- Roasted peppers
- Pesto or herbed cream cheese
Let your imagination run wild with different flavor combinations in the stuffing. The options are practically endless for customizing this recipe.
Perfect Pairings
What should you serve alongside bbq stuffed pork tenderloin? Here are some smart sides that complement the flavors:
- Buttery mashed potatoes
- Rice pilaf or wild rice
- Sauteed green beans
- Roasted asparagus or brussels sprouts
- Crisp green salad with vinaigrette
- Fresh fruit salad
- Skillet cornbread or rolls
- Macaroni and cheese
- Creamy pasta salad
A nice pinot noir or Beaujolais wine would go nicely with the pork. Or enjoy a cold beer or lemonade.
Make it a Meal
Turn your bbq stuffed pork tenderloin into a full meal by rounding it out with a few simple sides:
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Italian Feast – Serve sliced tenderloin over creamy polenta with sauteed broccoli rabe and a chopped salad. Offer garlic breadsticks.
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Southern Style – Pair with cheesy grits, collard greens, and buttermilk biscuits for a down-home meal.
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Latin Flair – Make tacos with tenderloin slices, shredded cabbage, pico de gallo and avocado crema. Serve with beans and rice.
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Mediterranean Vibe – Stuff with sun-dried tomatoes, feta and spinach. Serve with lemon oregano potatoes, tzatziki sauce and pita bread.
With so many easy sides to choose from, you can create a whole new dinner every time you make bbq stuffed pork tenderloin. It’s impressive enough for company but easy enough for busy weeknights too.
So fire up the grill and dig in to juicy, flavor-packed stuffed pork tenderloin this summer. It’s sure to become a back-pocket recipe you make again and again.
How to Grill Bacon Wrapped, Stuffed Pork Tenderloins
The pork tenderloins wrapped in bacon were in the middle of the kettle, with coals to the right and left of them.
That’s one hot ash fire!
Please note that if you buy one of these, you should not clean the bottom of the cast iron grill grate by flipping it over at chest height like my dad did. If you do that, you might lose one of the flaps on each side that flips up, just like dad did. That sucker shattered into about 30 pieces. That’s why one side is always open on that bad boy. He’s working on getting a replacement***.
The bacon wrapped pork tenderloins are on the kettle grill, smoke wood added, lid dropped, and vents adjusted.
If your grill is hot, smoke the stuffed pork tenderloins wrapped in bacon for about an hour to an hour and a half.
Or as Joe said, “When the bacon’s done it’s done.”
Here’s a peek after 30 minutes of grilling on the grill.
Bacon is browning nicely and the stuffed cream cheese is oozing forth:
Though one looks lighter than the other, the bacon-wrapped pork tenderloins are done after being smoked for an hour and fifteen minutes.
The lighting was not great after the sun went down:
I used Joe’s bacon method, but you should use a probe thermometer to make sure the pork tenderloins reach the right temperature of 140 to 145 degrees for a nice medium. However, as this article explains, you no longer have to cook pork to medium or higher.
The stuffed pork tenderloins wrapped in bacon are taken out of the kettle and brought inside to rest before being sliced. As you can see, the bacon on both of them is nicely browned:
By letting the meat rest, the juices that were steamed up from the smoke can calm down and be distributed more evenly throughout the meat. Resting is very, very important.
Joe served his tenderloin slices naked, as appetizers.
I chose to create sliders.
At the local market, I bought sweet Hawaiian rolls. My bread knife is now cutting them up while I prepare the rest of my food.
Bacon Wrapped, Stuffed Pork Tenderloins Ingredients:
- 2 whole garlic ears (not cloves, the entire ears)
- Drizzle of olive oil
- 2 pork tenderloins
- 8 oz. cream cheese (at room temperature)
- 1 bunch, fresh chives
- 8-12 slices bacon
- Slider buns
Yield: 16-20 Sliders, depending on how thick you slice them
Stuffed Pork Loin Experiment – Cooked 3 Ways!
FAQ
How long to grill pork tenderloin at 350?
How do you keep pork tenderloin from drying out on the grill?
Is pork tenderloin better in the oven or on the grill?
How long should pork tenderloin sit out before grilling?
How do you cook a stuffed pork tenderloin on a grill?
Preheat your grill to medium-high heat and oil the grates to prevent sticking. Place the stuffed pork tenderloin over indirect heat and grill for about 20-30 minutes, turning every 5 minutes or so. Use an instant-read thermometer to check for an internal temperature of 145°F.
How to cook stuffed pork tenderloin?
Add salt and pepper. Take the filling and place on the butterflied pork tenderloins. Since we’re rolling it, leave about ½ inch of space from the edges. Add small bits of the goat cheese. Roll the stuffed pork tenderloin tightly and tie with kitchen twine. Now it’s time to place on the grill or bake in the oven.
How do you stuff a pork tenderloin in a crock pot?
Spread stuffing on pork. Place one butterflied tenderloin on a cutting board. Season with salt and pepper. Spread the spinach stuffing evenly in the middle, omitting the narrower ends and leaving a 1/2-inch border on the long sides. Trim off the scraggly or very narrow ends. Roll pork. Beginning with one long side, roll up the tenderloin.
How do you cook a grilled pork tenderloin?
Grilled Stuffed Pork Tenderloin is a flavorful and delicious meal for special occasion or holiday dinners. It’s a simple recipe that is sure to impress everyone. Prepare a grill fire to about 350° with hickory for smoke flavor. Pat pork loin dry with paper towels and place on a cutting board.