Grilled Stuffed Pork Tenderloin

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Preparation time: 20 mins plus marinating
Cooking time: 25 mins

Difficulty: Easy - for beginners
Serves: 6 servings


•2 pork tenderloins (3/4 pound each)
•3/4 cup dry red wine or reduced-sodium beef broth
•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


•Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, 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 stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool.
• Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string.
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan; 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. Yield: 6 servings.


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