Stuffed Pork Tenderloin Recipe

5 from 1 vote

Stuffed Pork Tenderloin Recipe

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!

Course Main Dish

Cuisine American

Keyword grilled pork tenderloin, stuffed pork tenderloin

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 517kcal

Author Sue Ringsdorf

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.

Notes

TO MAKE IN THE OVEN: 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.

Store leftover stuffed pork in an airtight container for 3-4 days. To reheat, warm on 50% power in your microwave.

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