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Grilled Stuffed Pork Tenderloin

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This dazzling grilled dish will wow your friends and family at your July 4th or any cookout this summer...   It's lean and healthy, You can do all the hard work ahead of time, and most of all...  It looks MUCH harder to prepare than it actually is!

Do all the Prep work ahead of time and be ready to drop it on the grill during your grill party...  This will be the hit!

 

 

Nutritional Info: 

Per Serving:270 calories (60 from fat), 7g total fat, 1.5g saturated fat, 120mg cholesterol,590mg sodium, 9g carbohydrate (2g dietary fiber, 4g sugar), 41g protein

 

 

  

Grilled Stuffed Pork Tenderloin
 
What you'll need:
1&1/2 tsp  -  chili powder
1&1/2 tsp  -  paprika
1/2 tsp  -  ground cumin
1  tsp  -  ground sea salt, divided
1/4 tsp  -  fresh ground black pepper
1  tbsp  -  extra-virgin olive oil
1   -   red bell pepper, finely chopped
1   -   red onion, finely chopped
1 lb  -  cremini mushrooms, finely chopped
3 cloves    -   garlic, finely chopped
2  -  (1 to 1&1/2lb) pork tenderlooins, trimmed and butterflied*   (these are usually prepacked 2 per package)
 
 
Directions:
In a small bowl combine chili powder, paprika, cumin, 1/2 teaspoon of the salt, black pepper and cayenne pepper. Set aside. 
 
In a medium skillet, heat oil over medium heat. Add bell pepper, onion and mushrooms, and cook until tender, about 5 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Season with remaining 1/2 teaspoon salt and remove from heat.

Prepare a grill for medium-high heat cooking.  o-BARBECUE-GRILL-flames

 

Open butterflied tenderloins and season all sides with spice mixture. Stuff 1 tenderloin with half of the vegetable mixture and fold over. Repeat with remaining tenderloin. Using butcher’s twine, tie every 2 inches to prevent stuffing from falling out while grilling.
raw tied tenderloins
 

Place tenderloins on the grill and cook 12 to 15 minutes or until cooked through, rotating every 2 to 3 minutes to prevent burning. Remove from the grill when pork reaches an internal temperature of 145°F.
 
Allow to cool for 5 minutes. Remove butcher’s twine and slice.   sliced large tenderloin
 
* Slice tenderloin lengthwise 3/4 of the way through and open like a book or ask your butcher to do it for you.
butterfly-pork-tenderloin xlg
 

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