Stuffed Pork Tenderloin
Our Stuffed Pork Tenderloin is a special occasion dish where the pork is butterflied, filled with a prosciutto and cream cheese mixture, and then rolled and grilled to perfection. The result is a tender, juicy stuffed meat that makes the most delicious main dish!
Grilled Pork Tenderloin
We’re fortunate here in Texas to enjoy grilling all year around – summer nights, winter holidays, and everything in between. We love our Green Chile Turkey Burgers, Smoked Beef Brisket, and Grilled Asian Chicken Skewers.
When it comes to holidays, we like something a little special like this stuffed pork. Other “special” recipes include our Smoked Spatchcock Turkey and Pan Seared Sea Bass!
Why This Recipe Works:
- SIMPLE RECIPE – This simple recipe includes only six ingredients plus seasonings and is an easy recipe to prep for the grill (or oven).
- FULL OF FLAVOR – We love everything jalapeño popper and this recipe doesn’t disappoint! It’s smoky, cheesy, tender, and full of delicious flavor.
- IMPRESSIVE – While this stuffed pork tenderloin is an easy weekend dish, it’s also impressive for special occasions. Make it for Thanksgiving, Christmas, or any summer gathering!
What You’ll Need:
- Pork Tenderloin – You’ll need at least 1.5 pounds of pork tenderloin for this recipe.
- Prosciutto – The prosciutto slices help to keep the cream cheese filling inside the pork.
- Cream Cheese – We recommend using full-fat cream cheese.
- Cheddar Cheese – Shred your own cheddar cheese for best results.
- Jalapeños – You can use as much jalapeño as you like (plus seeds or not).
- Olive Oil – for drizzling on top of the pork
- Seasonings – a combo of salt, pepper, onion powder, garlic powder, and smoked paprika
NOTE: You’ll also need some strong toothpicks to secure the pork.
How to make Stuffed Pork Tenderloin:
Step 1
Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.
Step 2
Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.
NOTE: It’s easier to butterfly the pork if it’s slightly frozen.
Step 3
Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.
Step 4
Add filling. Then spread the cream cheese filling over the middle of the prosciutto.
Step 5
Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. Use toothpicks to secure the ends so the roll stays together.
Step 6
Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.
Step 7
Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.
NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat.
Step 8
Rest meat. Remove the pork to a clean plate and let rest for ten minutes.
Step 9
Serve. Slice stuffed pork into thick pieces. Serve with a variety of sides.
Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.
What to serve with Stuffed Pork Tenderloin:
- SALAD – Try our Arugula Quinoa Salad, Burrata Caprese Salad, or Hearts of Palm Salad.
- SIDES – How about Roasted Asparagus with Prosciutto, Teriyaki Brussels Sprouts, or Small Potatoes on the Grill?
- BREAD – We love adding some fresh bread to this meal. Try our Oatmeal Bread, Italian Herb Bread, or Braided Brioche Bread.
Recipe FAQs:
After adding the stuffing to the center of the tenderloin, roll it tightly in the prosciutto, then fold the meat up. Secure the roll with toothpicks or kitchen twine at regular intervals to keep the stuffing inside while cooking.
Yes, you can prepare and stuff the tenderloin ahead of time and store it in the refrigerator for up to 24 hours before cooking. Make sure to tightly wrap it in plastic wrap.
Do not overcook the pork; aim for an internal temperature of 145°F. Allow the pork to rest for 5-10 minutes after cooking. This helps retain the juices.
Yes you can. Sear the stuffed pork tenderloin in a hot cast iron skillet with oil on all sides until golden brown (about 3-4 minutes per side). Transfer the skillet to the oven and roast at 350 degrees for 20-30 minutes or until it reaches an internal temperature of 145°F. Rest the meat and then slice.
xoxo ~Sue
Stuffed Pork Tenderloin Recipe
Ingredients
For the pork:
- 1½ – 2 pounds pork tenderloin
- kosher salt and freshly ground black pepper – to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 Tablespoon olive oil
For the filling:
- 4 oz. prosciutto
- 4 oz. cream cheese
- 2 oz. cheddar cheese – freshly shredded
- 1/2 cup diced jalapeno
Instructions
- Combine filling. In a small bowl, combine the cream cheese, cheddar cheese, and diced jalapeños. Use a hand mixer to combine well.
- Butterfly pork. Place pork tenderloin on a cutting board. Use a sharp knife to butterfly it and lay it out flat. Use a meat tenderizer to pound the pork to an even thickness. Then use paper towel to pat dry all sides of the meat.
- Add prosciutto. Spread the prosciutto out on the insides of the flattened out meat.
- Add filling. Then spread the cream cheese filling over the middle of the prosciutto.
- Roll up. Use your hands to gently roll up the pork tenderloin, trying to keep the filling inside. (The prosciutto should help the fillings inside.) Use toothpicks (or butcher's twine) to secure the ends so the roll stays together.
- Add seasonings. Add a little drizzle of olive oil over the meat. Then add the seasonings to all sides of the stuffed pork.
- Prep grill. Light an outdoor grill to medium heat. (We use our Big Green Egg.) When hot, add the stuffed pork tenderloin to the grates. Grill on all sides, gently rolling as you go, until the pork is done.NOTE: Pork tenderloin is considered done when the internal temperature of the pork has reached 145 degrees F. Make sure to take this temperature in the thickest part of the meat
- Rest meat. Remove the pork to a clean plate and let rest for ten minutes.
- Serve. Slice stuffed pork into about 8 thick pieces. Serve with a variety of sides.