This easy grilled stuffed pork tenderloin recipe combines a butterflied pork tenderloin with garlicky spinach, roasted red peppers, mozzarella or provolone, and Parmesan. The pork is rolled, tied, seared over direct heat, then finished over indirect heat until the thickest part reaches 145°F.
Ready in approximately 45–55 minutes, this four-serving grill recipe produces tender pork with smoky browned edges and a savory, colorful cheese-filled center. Resting the meat for 5–10 minutes keeps the slices juicy and gives the melted filling time to settle before serving.
Jump to RecipeWhy You’ll Love This Recipe
Stuffed pork tenderloin looks special on the plate, yet the preparation is practical enough for a relaxed weeknight grill session. Butterflying the meat creates a broad surface for the filling, and a gentle pounding gives the tenderloin a more even thickness so it cooks at a steady rate.
Every slice brings together juicy pork, soft spinach, sweet roasted red pepper, and creamy melted cheese. Garlic and Italian seasoning add a familiar savory aroma, while the hot grill contributes browned edges and a light smoky flavor.
The direct-heat sear and indirect-heat finish are especially useful here. A quick sear develops color without leaving the center raw, while covered indirect cooking allows the pork to reach 145°F without scorching the cheese.
- Serves: 4 people
- Preparation: 20–25 minutes
- Grilling: 18–25 minutes
- Resting: 5–10 minutes
- Grill temperature: 400–425°F
Ingredients You’ll Need
Choose a pork tenderloin weighing about 1 to 1 1/4 pounds. Trim away the silver skin and any excess fat before butterflying; silver skin is tough and will not soften during the relatively quick grilling time.
The filling is a simple combination of fresh baby spinach, drained chopped roasted red peppers, shredded mozzarella or provolone, Parmesan, and minced garlic. The spinach brings freshness and color, the peppers bring gentle sweetness, and the two cheeses create a creamy center with a nutty finish.
Keep the seasoning straightforward with Italian seasoning, kosher salt, and freshly ground black pepper. Kitchen twine is the most dependable way to hold the roll together, although several toothpicks can also secure it if you remove them carefully before serving.
- Measure the olive oil before starting so one teaspoon is ready for the skillet and one teaspoon is reserved for the outside of the pork.
- Drain the roasted peppers well and chop them into small pieces for easier rolling.
- Have an instant-read thermometer ready before the pork goes on the grill.
How to Make It Step-by-Step
Step 1: Heat a gas or charcoal grill to medium-high heat, approximately 400–425°F. Set up a clear area for direct heat and another area for indirect heat so the tenderloin can move from searing to covered cooking without delay.
Step 2: Trim the silver skin and excess fat from the pork tenderloin. Butterfly it by cutting lengthwise through the center, stopping before the knife passes all the way through, then open the meat like a book.
Step 3: Place the opened tenderloin between sheets of plastic wrap or parchment and gently pound it to about 1/2 inch thick. Work from the center outward with moderate pressure, aiming for an even piece rather than a paper-thin one.
Step 4: Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add the minced garlic and baby spinach, cook for 1–2 minutes until the spinach wilts, then cool it slightly and squeeze out as much moisture as possible.
Step 5: Season the inside of the pork with half of the kosher salt, black pepper, and Italian seasoning. Spread the spinach over the meat while leaving a small border around the edges, then distribute the roasted red peppers, mozzarella or provolone, and Parmesan on top.
Step 6: Roll the tenderloin tightly from the long side so the filling stays enclosed in the center. Tie it securely with kitchen twine at 1–2-inch intervals, or fasten it with several toothpicks, then brush the outside with the remaining olive oil and season with the remaining salt, pepper, and Italian seasoning.
Step 7: Place the rolled pork over direct heat and grill for about 2–3 minutes per side. Turn it carefully with grilling tongs so all sides develop a browned exterior without squeezing out the filling.
Step 8: Move the tenderloin to indirect heat, cover the grill, and cook until the thickest part reaches 145°F. This usually takes another 12–20 minutes, depending on the thickness of the roll and the temperature of the grill.
Step 9: Transfer the cooked pork to a cutting board and tent it loosely with foil. Let it rest for 5–10 minutes, then remove every piece of twine or toothpick before slicing the tenderloin into rounds.
Pro Tips for Juicy, Neat Slices
The most important filling tip is to squeeze the wilted spinach very dry. Spinach holds a surprising amount of water, and that moisture can make the filling leak or cause the pork to steam rather than grill.
Leave a small border when spreading the filling. The ingredients shift toward the edges as the pork is rolled, so a border gives you room to tie the tenderloin without pushing cheese and vegetables onto the outside.
Do not judge doneness by color alone. Pork tenderloin is properly cooked at 145°F, and an instant-read thermometer inserted into the thickest section gives a much more reliable result than timing alone.
- Use tongs rather than a fork to turn the pork and help retain its juices.
- Keep the grill covered during the indirect-heat stage for steadier cooking.
- Rest the pork before slicing so the juices redistribute and the cheese filling is less likely to run out.
- Slice into rounds with a sharp chef’s knife for clean spirals of pork and filling.
What to Serve with Grilled Stuffed Pork
Pair the stuffed tenderloin with sides that are fresh, lightly seasoned, or simply roasted. A crisp green salad balances the rich cheese, while grilled zucchini, asparagus, or peppers can cook alongside the meal and echo the grill flavor.
For a heartier plate, serve the pork with roasted potatoes, a warm grain salad, or crusty bread. The colorful slices also work well with a spoonful of simple pan juices or a fresh tomato salad, although the spinach, peppers, and cheese already provide plenty of flavor.
- Grilled asparagus with lemon
- Roasted baby potatoes
- Simple arugula or mixed-green salad
- Grilled summer vegetables
- Warm crusty bread
Storage and Reheating
Cool leftover pork promptly, remove any remaining twine or toothpicks, and store the slices in a covered container in the refrigerator. For the best texture, reheat gently in a covered skillet or oven-safe dish so the pork does not dry out.
Because the recipe contains melted cheese, very high heat can make the filling oily while overcooking the meat. Warm only until heated through, and serve the leftovers in slices with a fresh salad or roasted vegetables.
Easy Grilled Stuffed Pork Tenderloin
Ingredients
Method
- Heat a gas or charcoal grill to medium-high heat, approximately 400–425°F. Trim the silver skin and excess fat from the pork tenderloin.
- Butterfly the tenderloin by cutting lengthwise through the center without cutting all the way through. Open it like a book and gently pound it to an even thickness of about 1/2 inch.
- Heat 1 teaspoon olive oil in a skillet, then add the garlic and spinach. Cook for 1–2 minutes until the spinach wilts, cool slightly, and squeeze out excess moisture.
- Season the inside of the pork with half the salt, pepper, and Italian seasoning. Spread the spinach over the pork, leaving a small border, then add the roasted peppers, shredded mozzarella or provolone, and Parmesan.
- Roll the pork tightly from the long side. Tie it with kitchen twine at 1–2-inch intervals or secure it with several toothpicks, brush with the remaining olive oil, and season with the remaining salt, pepper, and Italian seasoning.
- Grill over direct heat for about 2–3 minutes per side to brown the exterior. Move the pork to indirect heat, cover the grill, and cook for another 12–20 minutes until the thickest part reaches 145°F.
- Transfer the tenderloin to a cutting board and tent loosely with foil. Rest for 5–10 minutes, remove the twine or toothpicks, and slice into rounds.
Notes
Final Thoughts
This easy grilled stuffed pork tenderloin brings restaurant-style color and flavor to a home grill with a manageable list of ingredients. The spinach, roasted peppers, mozzarella or provolone, Parmesan, and garlic create a savory filling that complements the mild pork instead of overpowering it.
For the best result, keep the spinach dry, tie the roll securely, sear over direct heat, and finish over indirect heat with the grill covered. Check the thickest part for 145°F, rest for 5–10 minutes, then slice into beautiful rounds and serve immediately.
Once you try this method, it is easy to make the recipe part of a regular grilling rotation. It is polished enough for guests, simple enough for a family dinner, and ready in approximately 45–55 minutes from preparation through resting.