Pork Tenderloin Stuffed with Goat Cheese and Chard

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 Pork Tenderloin Stuffed with Goat Cheese and Chard…

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
• Your favorite BBQ Rub

How to Stuff Pork Tenderloin

To begin, place the chicken broth, Swiss chard and a couple of shakes of the rub 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. Cover the tenderloin with wax paper or plastic wrap to prevent the meat from splattering:

Sprinkle the 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. Finally, drizzle the tenderloin with olive oil and add more seasoning (not shown here, but sprinkle a little more rub over the pork):

How to grill pork tenderloins stuffed with goat cheese and chard

Prepare the grill for medium direct cooking (about 325°), in this case a gas grill, but a charcoal grill would work too:

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 145°F:

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!!

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.

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Print Recipe

5 from 1 vote

Pork Tenderloin Stuffed with Goat Cheese and Chard

Pork tenderloin, butterflied and stuffed with goat cheese and Swiss chard and roasted on the grill.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Entree, Main Course

Cuisine: American, BBQ, Pork

Keyword: #Grilled, Gas Grill, Goat Cheese, Grill, Grilling, Pork Tenderloin, Stuffed Pork Tenderloin, Swiss Chard

Servings: 6 People

Ingredients

• 2 lb pork tenderloin
• 4 large leaves Swiss chard
• ½ cup goat cheese softened
• 1 cup chicken broth
• your favorite BBQ rub

Instructions

• Place the chicken broth, Swiss chard and a couple of shakes of the rub 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 grill 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

Tom Jones

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This article was initially published on: June 5, 2013