BBQ without the Buzzkill June Winner Recipe

Sting-Kill fan and backyard BBQ aficionado, Claudes Sordelet, shared these awesome recipes for Stuffed Grilled Pork Tenderloin with us and is the June winner of our BBQ without the Buzzkill Contest!

Here are his recipes for Stuffed Grilled Pork Tenderloin Italian style and Greek Style. Enjoy!

Italian Style:

Ingredients:

  • 2 lb. pork tenderloin
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound ground pork
  • 1 cup dry bread crumbs
  • 1/2 pound Italian sausage (unpacked)
  • 1/4 cup milk
  • 1 1/4 cups fresh parsley, finely chopped
  • 6 cloves garlic, minced
  • 1/2 cup fresh basil leaves, chopped
  • 1 egg
  • 1/2 cup pine nuts (roasted)
  • Salt and pepper if desired

Preparation:

  1. In a blender or food processor, combine 1 cup of the parsley with the basil, pine nuts, Parmesan cheese and garlic. Blend well and set aside.
  2. In a separate bowl combine the ground pork, Italian sausage, bread crumbs, milk, egg, pepper and remaining 1/4 cup of parsley.
  3.  Preheat grill and prepare for indirect grilling. Butterfly pork tenderloin, place between two pieces of plastic wrap on a cutting board or countertop and flatten with a meat mallet, making sure not to break through the meat.
  4. Spread a thin layer of the herb, cheese mixture over one side of the pork loin. Form the meat mixture into a log down the center of the pork loin.  Salt and pepper if desired.
  5. Fold up the side so they overlap in the middle. Tie securely with kitchen twine and place on the indirectly heated portion of the grill.
  6. Cook, turning occasionally for 1 to 1 1/2 hours or until the meat reaches an internal temperature of 155 degrees. Let rest 5-10 minutes, slice and serve.

Greek Style

Ingredients:

  • 2 lb pork tenderloin
  • 1 red pepper, finely chopped
  • 1-2 garlic cloves, finely chopped
  • 6 oz spinach
  • ¼  cup pine nuts (roasted)
  • Pitted kalamata olives (sliced)
  • Olive oil or butter for sautéing
  • 1/4 cup crumbled Feta cheese
  • Salt and pepper if desired

Preparation:

  1. Add olive oil or butter to a heated skillet.  Heat over medium heat.  Add red pepper and onions, heat for 2-3 minutes then add spinach.  Cook until spinach wilts, remove from heat and set aside.
  2. Preheat grill and prepare for indirect grilling.
  3. Butterfly pork tenderloin, place between two pieces of plastic wrap on a cutting board or countertop and flatten with a meat mallet, making sure not to break through the meat.
  4. Place the spinach and pepper mixture in a log shape on the loin, add the garlic, olives and feta cheese.  Salt and pepper if desired.
  5. Fold up the side so they overlap in the middle. Tie securely with kitchen twine and place on the indirectly heated portion of the grill.
  6. Cook, turning occasionally for ½ to 1 hour or until the meat reaches an internal temperature of 155 degrees. Let rest 5-10 minutes, slice and serve.

Please note, you can cook both styles together, but the cooking times vary, as the Italian style will take longer due to the raw pork in the center of the loin.  Ensure to check the tempature of the center of the stuffing to make sure sausage is fully cooked before serving.

 

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