Grilled And Stuffed Colonial Pork Tenderloin Recipes

STUFFED PORK TENDERLOIN

Steps:

• Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
• Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
• Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
• Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.
• Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
• Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.
• Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning.
• Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
• Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• 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., Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
• Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
• Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
• Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.

GRILLED AND STUFFED COLONIAL PORK TENDERLOIN

Steps:

• Cut a "pocket": lengthwise in the pork with a fillet knife. Widen from the inside so that the hole is no more than two inches long, taking care not to puncture the bottom or sides.
• Rub garlic on inside, then fill cavity with Worcestershire. Stand upright and allow to "marinade" for ~30 minutes.
• Half, then slice apple and onions into about 1/16" slices.
• Reserve liquid marinade and stuff (you will be "shoving" this pork full -- don't think there is too much in there, there is not) with apples and onions.
• Liberally apply pepper to each side and grill for 20 minutes per side at a constant temperature between 375-400 degrees. Watch for flares and move to top rack if necessary to prevent burning.
• Allow to rest for ten minutes before slicing.

PEPPER-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside., Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks., Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins., Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.

BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Stir together mustard and maple syrup in a small bowl.
• Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
• Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
• Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
• Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
• Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.