Grilled Chipotle Stuffed 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:

• 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 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 CHIPOTLE TENDERLOIN

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Put the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of this marinade into a 1-gallon zip-top bag, add the chipotle pepper, and slosh around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible, and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, flipping the bag halfway through. Cover the jar with the remaining marinade and refrigerate until ready to use.
• Remove the tenderloin to a plate and discard the bag and marinade. Allow the tenderloin to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light it. Once the charcoal is ashy and white, about 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Place the tenderloin in the center of grate. Cover and cook until the tenderloin reaches an internal temperature of 140ºF, turning every 1 1/2 to 2 minutes, about 12 to 15 minutes total.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

GRILLED PORK TENDERLOIN

Steps:

• Trim the pork tenderloin of any excess fat and silver skin.
• Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
• Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
• Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
• Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
• Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

CHIPOTLE CRUSTED PORK TENDERLOIN

Steps:

• Preheat grill for medium-high heat.
• In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
• Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

GRILLED CHIPOTLE-STUFFED PORK TENDERLOIN

Steps:

• Prepare barbecue (medium heat).
• Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
• Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
• Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.