Grilled Stuffed Pork Tenderloin

Ingredients

4 teaspoons packed dark brown sugar
Salt and pepper
2 (1-1⁄4- to 1-1⁄2-pound) pork tenderloins, trimmed
1 recipe stuffing (recipes follow)
1 cup baby spinach
2 tablespoons olive oil

Instructions

Combine sugar, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Cut each tenderloin in half horizontally, stopping 1⁄2 inch from edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to 1⁄4-inch thickness. Trim any ragged edges to create rough rectangle about 10 inches by 6 inches. Season interior of pork with salt and pepper.
With long side of pork facing you, spread half of stuffing mixture over bottom half of pork followed by 1⁄2 cup of spinach. Roll away from you into tight cylinder, taking care not to squeeze stuffing out ends. Position tenderloin seam side down, evenly space 5 pieces kitchen twine underneath, and tie. Repeat with remaining tenderloin, stuffing, and spinach.
3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed during cooking to maintain grill temperature between 325 and 350 degrees.)
Clean and oil cooking grate. Coat pork with oil, then rub entire surface with brown sugar mixture. Place pork on cool side of grill, cover, and cook until meat registers 140 degrees, 25 to 30 minutes, rotating pork halfway through cooking.
Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Remove twine, slice pork into 1⁄2-inch-thick slices, and serve.

Grilled Stuffed Pork Tenderloin

Ingredients

Instructions

Tags

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