We’ve done a lot of stuffed pork tenderloins these days starting with dad’s masterpiece with roasted garlic and wrapped in bacon followed by my attempt with the cream cheese, hot pepper jelly and garlic (oh and I smoked it on a gas grill), and finally we have Tom’s iteration on this technique that seems to be all the rage lately! You can stuff these things with just about anything. This recipe is probably the most refined. I’ll hand it over to Tom so he can show you how to make it…
Pork Tenderloin Stuffed with Goat Cheese and Chard Ingredients:
1 pork tenderloin approximately 2 lbs
4 large leaves of Swiss chard
½ cup goat cheese, softened
1 cup chicken broth
Code 3 Spices 5-0 Rub
To begin, place the chicken broth, Swiss chard and a couple of shakes of the Code 3 spice in a pan. Bring the mixture to a boil and simmer for 2 to 3 minutes, then remove from the heat. Let your chard cool and transfer it to a plate (remove it from the broth)
Butterfly the pork tenderloin:
Then slightly pound the meat with a mallet. If you need a new mallet, you can see the one I use here. Cover the tenderloin with wax paper or plastic wrap to prevent the meat from splattering:
Sprinkle the 5-0 Rub over the pork, giving it lots of bold flavor:
Then spread the cheese over the meat:
Lay the greens across the pork tenderloin:
Then, with the long end toward you, pull the bottom edge of meat up and over the filling to form a long cylinder shape:
Use cooking twine to tie up the roll. I stopped buying my cooking twine locally because it is so expensive for the most pitiful little rolls. I got mine on Amazon with a stainless holder that I can refill again and again for the cheap. If you just want the ball of cooking twine, they have that too.
Finally, drizzle the tenderloin with olive oil and add more seasoning:
Prepare the Big Green Egg grill for medium direct cooking (about 325°):
Turn meat once — DO NOT over handle while grilling, so that your roll stays intact (otherwise you’ll end up with a mess):
Grill the pork tenderloin to an internal temperature of 140°:
I know it is the proper temperature because I used an internal probe thermometer. These are a must have for any cookout to make sure you don’t overcook it. You can see the probe thermometer here.
Let the tenderloin rest 5-10 minutes so the juices settle down and redistribute throughout the meat and the cheese cools:
Then slice and enjoy!!
Plated with a baked potato, steamed broccoli and some grilled lettuce (to die for!):
And yes, pork can be a little pink. In fact, it’s best that way.
If you have any questions about this stuffed pork tenderloin, feel free to leave them below or shoot Tom an email.
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- 1 pork tenderloin approximately 2 lbs
- 4 large leaves of Swiss chard
- ½ cup goat cheese, softened
- 1 cup chicken broth
- Code 3 Spices 5-0 Rub
- Place the chicken broth, Swiss chard and a couple of shakes of the Code 3 spice in a pan. Bring the mixture to a boil and simmer for 2 to 3 minutes, then remove from the heat. Let your chard cool and transfer it to a plate (remove it from the broth)
- Butterfly the tenderloin, and then pound flat under some wax paper or plastic wrap
- Spread the goat cheese and Swiss chard over the tenderloin before rolling the pork tenderloin up and tying it off with baker's/butcher's twine
- Prepare the Big Green Egg for medium direct cooking (about 325°)
- Grill the pork tenderloin to an internal temperature of 140 degrees, turning only once, and carefully to keep the cheese from leaking out
- Remove from the heat and allow to rest for 5-10 minutes so the juices can redistribute
- Slice and serve