Grilled Stuffed Pork Tenderloin
Are you ready for a fun new pork tenderloin recipe? This is it! Your family and friends will be so impressed!
Servings: 4
Ingredients
- 3 tablespoons olive oil, divided you will use 2 tablespoons for caramelizing the onions and 1 for the spinach
- 1 ½ cups chopped onion
- ¼ teaspoon salt
- ¼ teaspoon sugar
- 1 pork tenderloin They are usually in between 1-2.5 pounds
- 4 cups fresh spinach
- 4 ounces goat cheese
Rub
- 1 tablespoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon paprika
Instructions
- Heat a saucepan over low heat.
- Add in you olive oil and heat it as well.
- Place chopped onions in the pan.
- Stirring occasionally, cook them for about 10 minutes.
- Sprinkle with about ¼ teaspoon salt
- Continue to cook for another 5-10 minutes, stirring occasionally so it won't burn.
- I sprinkled mine with about ¼ teaspoon sugar. You can skip this if you want, but I like it for better caramelization.
- Once the onions are beautiful and caramelized, remove from heat and allow them to cool.
- While they are cooling, let's saute the spinach.
- Add 1 tablespoon olive oil to a pan and heat over medium heat.
- Put in your spinach and cook for about 5-7 minutes until it is wilted. Make sure and stir occasionally.
- Once both have cooled, let's start the pork.
- Butterfly the pork. Once it is cut, I like to put it on a cutting board, then cover it with saran wrap. Pound it with the meat tenderizer until the pork is flat and the same thickness.
- Combine the rub ingredients and mix well. Sprinkle about ⅓ of it on the cut side up of the pork tenderloin.
- Spread the onions across the tenderloin, then the spinach, and lastly dot the goat cheese on.
- Roll the pork up tightly and tie as shown in the photos.
- Sprinkle with the rest of the rub and press it in.
- Heat your grill over medium-high heat. Mine was about 400 degrees.
- Cook the tenderloin for about 15-20 minutes. Making sure to turn it about 5 minutes.
- Remove and allow it to sit for about 5 minutes. Cut off the ties. Then slice at about 1- 1 ½ inch.
- This is best served right away. It reheats okay, but this will dry it out a little.
- Now, sit back and enjoy. You deserve it!