Go Back
Easy Grilled Stuffed Pork Tenderloin Recipe with Spinach, Cheese and Roasted Peppers

Easy Grilled Stuffed Pork Tenderloin

A butterflied pork tenderloin is filled with spinach, roasted red peppers, mozzarella or provolone, Parmesan, and garlic before being grilled over direct and indirect heat. It serves four and reaches the recommended final internal temperature of 145°F.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Pork and Filling
  • 1 1 to 1 1/4-pound tenderloin Pork tenderloin, trimmed
  • 2 teaspoons Olive oil, divided
  • 2 cups Fresh baby spinach
  • 1/3 cup Roasted red peppers, drained and chopped
  • 1/2 cup Shredded mozzarella or provolone cheese
  • 2 tablespoons Grated Parmesan cheese
  • 2 cloves Garlic cloves, minced
Seasoning
  • 1/2 teaspoon Italian seasoning, divided
  • 1 teaspoon Kosher salt, divided
  • 1/2 teaspoon Freshly ground black pepper, divided
Equipment
  • As needed Kitchen twine or toothpicks

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Squeeze the cooked spinach very dry so the filling does not leak and the pork does not steam. Use an instant-read thermometer and cook to 145°F. Sear over direct heat, then finish over indirect heat to protect the cheese filling. Serve soon after slicing.