Tenderloin is my favorite cut of non-cured/non-smoked pork. I was going to just say that it was my favorite cut of pork, but then I thought about bacon and country ham (yum)…and even regular ham. Let’s not forget about prosciutto and pancetta….and even maybe sausage. Plus, I am from North Carolina, so how can I forget about pork BBQ??
So let’s just say – it’s my favorite healthy cut of pork. It really is healthy and lean, too…
Plus, it’s hard to mess up a pork tenderloin. Except if you put waaaayyyy too much lemon pepper seasoning on when making Pork Diane (great recipe by the way – just don’t dump on the lemon pepper.) It is also wonderful grilled with a simple lemon rosemary garlic marinade – thank you Ina! Perhaps my favorite recipe is roasted in the oven in a mushroom gravy. I will definitely be sharing that recipe come fall – thanks mom! Pork tenderloin is extremely versatile and it is also very moist and tender. You just can’t beat it.
We buy tenderloin when it’s on sale at Harris Teeter – BOGO. We get a bunch and then keep them in the freezer. I have also learned to take them out of the package and divide them up because unless we have company, two pork tenderloins is way too much for my family to eat (and that is how they are very often packaged.)
I hope you enjoy this recipe – we have made it a few times and it’s actually pretty simple and very flavorful. The marinade has some Asian flavor, but the stuffing makes it comforting enough for a Sunday dinner. Enjoy!
Grilled Stuffed Pork Tenderloin
2 pork tenderloins
3/4 cup dry red wine
1/3 cup packed brown sugar
1/4 cup ketchup
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon minced fresh gingerroot 1/4 teaspoon pepper
1-1/4 cups water
2 tablespoons butter
1 package (6 ounces) stuffing mix
Butterfly each tenderloin to within a half-inch of the bottom. In a large resealable plastic bag, combine the wine, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours.
In a small saucepan, bring water and butter to a boil. Stir in the stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool.
Drain and discard marinade. Open tenderloins so they lie flat and spread the stuffing on top of each. Fold the tenderloin back over and tie at 2 inch intervals using kitchen string so that the stuffing is tucked into the tenderloin.
Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.