Grilled Stuffed Pork Tenderloins
Elevate your grilling game with these irresistible Grilled Stuffed Pork Tenderloins, a show-stopping dish that’s easier to make than it looks! Tender pork tenderloins are butterflied, generously filled with a savory medley of garlic-infused spinach, tangy sun-dried tomatoes, creamy feta cheese, and fresh basil, then rolled up and secured for perfect grilling. Each bite delivers vibrant Mediterranean flavors complemented by the crispness of panko breadcrumbs. Grilled to perfection with a smoky caramelized crust, this dish is both juicy and flavorful, making it ideal for family dinners or entertaining guests. Quick to prepare and ready in under an hour, these tenderloins pair beautifully with roasted vegetables, a light salad, or herbed rice. Whether you’re a seasoned pitmaster or a grilling novice, this recipe is bound to impress.
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 2 teaspoons Black pepper
- 4 cloves Garlic, minced
- 2 cups Baby spinach, chopped
- 1 cup Sun-dried tomatoes, chopped
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Fresh basil, chopped
- 0.5 cup Panko breadcrumbs
- 1 roll Kitchen twine
Instructions
Preheat your grill to medium-high heat (about 400°F).
On a clean cutting board, slice each pork tenderloin lengthwise down the middle, being careful not to cut all the way through. Open them up like a book (this is called butterflying).
Place a piece of plastic wrap over the butterflied pork and pound each to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Drizzle 1 tablespoon of olive oil over the pork, then sprinkle 1 teaspoon salt and 1 teaspoon black pepper evenly over both pieces.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Stir in the chopped spinach, cooking until wilted (about 2-3 minutes). Remove from heat and transfer the mixture to a bowl.
Add the sun-dried tomatoes, crumbled feta cheese, chopped basil, and panko breadcrumbs to the spinach mixture. Stir until well combined.
Spread the filling evenly down the center of each butterflied pork tenderloin.
Carefully roll up each tenderloin tightly like a jelly roll, starting from the long side. Secure the rolls at 1-inch intervals with kitchen twine.
Brush the outside of the stuffed tenderloins with the remaining 1 tablespoon of olive oil, and season with the remaining salt and black pepper.
Place the pork on the preheated grill. Cook for about 12-15 minutes per side, turning occasionally, until the internal temperature reads 145°F on a meat thermometer.
Remove the stuffed tenderloins from the grill and let them rest for 5-10 minutes before slicing into 1-inch thick medallions.
Serve immediately with your favorite sides and enjoy!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.5 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 215 mg | 17% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
