Pork tenderloin is a very small, tender, beautiful, and sublime cut of pork. So, how do we elevate the flavor and turn the pork tenderloin into a picture perfect thing of beauty? We pound it flat, stuff it, roll it up and smoke it! And we will use a few stuffing ingredients that go very well with pork tenderloin, including sun-dried tomatoes, spinach, prosciutto, and smoked Gouda cheese. So not only is this stuffed pork tenderloin a spectacular presentation, but the flavor combination of the stuffing along with the porky essence creates a unique mouthwatering blend of porcine deliciousness.
Why You Should Try This Weber Kettle Smoked Stuffed Pork Tenderloin
- The bold, meaty, porky combination of flavors – Combine the meaty pork tenderloin with sun-dried tomatoes, garlic, onions, spinach, prosciutto, and smoked Gouda cheese, then smoke it with indirect heat on your Weber Kettle, and you have a winning combination of porcine delightfulness.
- Prepping is easy and incredibly fun – Any cook worth their salt will tell you they love playing with their food. Well, this is the perfect recipe for that. Just the name implies oodles of gourmet fun. “Stuff a pork tenderloin with…”; it can’t get more fun than that!
- Only 30 to 45 minutes on the Weber Kettle – Using the indirect heat method on the Weber Kettle ensures that the heat inside the kettle is very much like a kitchen oven. The stuffed pork tenderloin cooks very quickly yet thoroughly as it is completely surrounded by heat. Less time involved from grill to mouth!
Ingredients For Weber Kettle Smoked Stuffed Pork Tenderloin
- 1 whole pork tenderloin, approximately 2 pounds
- 2 tablespoons olive oil
- 1/2 cup coarsely chopped sun-dried tomatoes
- 1/2 cup finely chopped red onion
- 2 tablespoons coarsely chopped garlic
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped thyme
- 5 ounces fresh spinach
- 2 ounces sliced prosciutto, about 4 slices
- 4 slices smoked Gouda cheese
- salt and pepper to taste
Directions For Smoking Weber Kettle Smoked Stuffed Pork Tenderloin
1. Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and two small pieces of soaked wood or wood chips to each pile. Add more charcoal and wood as needed to maintain a constant stream of smoke.
2. Make the pork tenderloin stuffing – Bring the pork tenderloin to room temperature while you make the stuffing. Place the olive oil in a sauté pan and add the sun-dried tomatoes, red onion, garlic, sage, thyme, and salt and pepper. Stir and sauté until the onions and garlic are thoroughly cooked. Add the spinach and stir and mix together until the spinach is completely sautéed and wilted. Set aside and let cool.
3. Prepare the pork tenderloin – With paper towels, pat the pork tenderloin dry and remove any excess silver skin or fat. Butterfly the pork tenderloin open with a sharp kitchen knife and lay it on a large piece of plastic wrap. Place another large piece of plastic wrap on top of the butterflied pork tenderloin. Pound the pork tenderloin with the smooth side of a meat mallet until roughly 1/4 inch thick.
4. Stuffing the pork tenderloin – Remove the top piece of plastic wrap and discard. Place the largest side of the now pounded pork tenderloin facing you, and place the prosciutto on the edge of the pork tenderloin nearest you, and then place the smoked Gouda cheese on top of the prosciutto. With a large spoon, completely cover the Gouda cheese with the pork tenderloin stuffing and pat it down.
5. Rolling up the pork tenderloin – Hold off the plastic wrap nearest you, and start to slowly roll up the pork tenderloin. Pull the plastic wrap off the pork tenderloin and continue to carefully roll up the pork tenderloin, taking care to squeeze as you roll to create a very tight roll.
6. Place the pork tenderloin on the Weber Kettle grill grate – Place the pork tenderloin in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and smoke for approximately 30 – 45 minutes, depending on the thickness of the pork tenderloin, or until a meat thermometer inserted through to the stuffing reads 145 degrees.
7. Remove the pork tenderloin from the Weber Kettle – Place the smoked pork tenderloin on a cutting board and let it rest for five minutes. Slice the stuffed pork tenderloin into small round sections
Variations And Substitutions For Weber Kettle Grilled Stuffed Pork Tenderloin
Make another type of other stuffings – Although the stuffing for the pork tenderloin in the recipe is delicious, other stuffings will work just as well. Try an apple and bacon or sausage, apricot and pecans, cornbread and ham, or parmesan cheese and breadcrumbs stuffing with walnuts. They all work exceptionally well with stuffed pork tenderloin.
Make a mustard cream sauce – Mustard and pork are a match made in heaven. To make the cream sauce, in a sauté pan, add 3/4 cup heavy cream, 2 tablespoons Dijon mustard, and a pinch of salt and pepper. Whisk the ingredients together and cook until the sauce is thick and creamy. Pour on top of your fabulous stuffed pork tenderloin and enjoy!
Wrap it in bacon – Do you want to take this stuffed pork tenderloin recipe over the top? Simply wrap the stuffed pork chop in bacon and secure it with toothpicks. The crispy smoked bacon adds another level of remarkable flavor to the stuffed pork tenderloin. And it looks so wonderfully appetizing as well! You can also add a pork rub to the outside of the pork tenderloin as well.
Tips And Tricks For Weber Kettle Smoked Stuffed Pork Tenderloin
How to butterfly your pork tenderloin – Don’t be intimidated by this process, as it is really very easy. With a kitchen knife, cut down the entire length of the pork tenderloin, being careful not to cut all the way through. Then, cut each half lengthwise, again being careful not to cut all the way through. Lay the now butterflied pork tenderloin open, and you can begin to pound it flat. You don’t need to worry how pretty (or not!) your butterflied pork loin looks because you are going to pound the heck out of it and roll it up anyway, so it doesn’t matter what it looks like.
Using an 8” x 10” wire oven rack and a drip pan – Placing your stuffed pork tenderloin on the wire oven rack ensures that the pork tenderloin will not sag into and between the grill grates, and it’s much easier to move the rib around and on and off the Weber Kettle. Placing a disposable aluminum pan under the pork chop on the charcoal grate will provide extra moisture and catch the drippings to help with cleanup. Just toss it away!
Really stuff the pork tenderloin – Don’t be afraid to stuff the pork chop until the stuffing is falling out. Pack it in! Place as much stuffing on pork tenderloin as you believe it can handle. You will be so happy when you slice into the pork tenderloin to take your first bite, and the incredibly delicious stuffing falls all over your plate!
Weber Kettle Smoked Stuffed Pork Tenderloin
Equipment
- 1 Weber Kettle Grill
- 1 Charcoal Chimney Fire Starter
- Charcoal briquets
- 1 BBQ Tongs
Ingredients
- 1 whole pork tenderloin, approximately 2 pounds
- 2 tablespoons olive oil
- 1/2 cup sundried tomatoes, coarsely chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons garlic, coarsely chopped
- 2 tablespoons sage, chopped fresh
- 1 tablespoon thyme, chopped
- 5 ounces spinach, fresh
- 2 ounces prosciutto, sliced (about 4 slices)
- 4 slices smoked Gouda cheese
- salt and pepper to taste
Instructions
- Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and two small pieces of soaked wood or wood chips to each pile. Add more charcoal and wood as needed to maintain a constant stream of smoke.
- Make the pork tenderloin stuffing – Bring the pork tenderloin to room temperature while you make the stuffing. Place the olive oil in a sauté pan and add the sundried tomatoes, red onion, garlic, sage, thyme, and salt and pepper. Stir and sauté until the onions and garlic are thoroughly cooked. Add the spinach and stir and mix together until the spinach is completely sauteed and wilted. Set aside and let cool.
- Prepare the pork tenderloin – With paper towels, pat the pork tenderloin dry and remove any excess silver skin or fat. Butterfly the pork tenderloin open with a sharp kitchen knife and lay it on a large piece of plastic wrap. Place another large piece of plastic wrap on top of the butterflied pork tenderloin. Pound the pork tenderloin with the smooth side of a meat mallet until roughly 1/4 inch thick.
- Stuffing the pork tenderloin – Remove the top piece of plastic wrap and discard. Place the largest side of the now pounded pork tenderloin facing you, and place the prosciutto on the edge of the pork tenderloin nearest you, and then place the smoked Gouda cheese on top of the prosciutto. With a large spoon, completely cover the Gouda cheese with the pork tenderloin stuffing and pat it down.
- Rolling up the pork tenderloin – Hold off the plastic wrap nearest you, and start to slowly roll up the pork tenderloin. Pull the plastic wrap off the pork tenderloin and continue to carefully roll up the pork tenderloin, taking care to squeeze as you roll to create a very tight roll.
- Place the pork tenderloin on the Weber Kettle grill grate – Place the pork tenderloin in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and smoke for approximately 30 – 45 minutes, depending on the thickness of the pork tenderloin, or until a meat thermometer inserted through to the stuffing reads 145 degrees.
- Remove the pork tenderloin from the Weber Kettle – Place the smoked pork tenderloin on a plate and let it rest for five minutes. Slice the stuffed pork tenderloin into small round sections
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely amazing!
Thanks! Glad you liked it.