Take this Pork and…Stuff it!

Longing for grill season with its easy breezy meals and consistently warmer temps? Me too. If you’re looking for a new way to prepare the ‘other’ white meat, here it is.

This grilled pork tenderloin stuffed to keep in moisture and punch up the flavor is worth trying. When I tested the recipe, it called for Artichoke Stuffing. Our family found the pork tender and flavorful, and the stuffing bright with a little tang. Try it for yourself or check out the 2011 Cook’s Illustrated Summer Grilling issue for more tips and an Apple-Cranberry Filling.

 

Grilled Pork Tenderloin with Artichoke Stuffing

From Cook's Illustrated.

Serves 4 to 6



Note: It’s important to make sure that the artichokes and porcini 
mushrooms are thoroughly patted dry before processing. 



½ cup dried porcini mushrooms, rinsed 


3 ounces frozen artichoke hearts, thawed and patted dry (3/4 cup) 


1 ounce Parmesan cheese, grated (½ cup)


¼ cup oil-packed sun-dried tomatoes, rinsed and chopped coarse 


¼ cup parsley leaves


2 tablespoons pine nuts, toasted


2 garlic cloves, minced


1 teaspoon grated lemon zest plus 2 teaspoons juice


Kosher salt and ground black pepper


2 tablespoons dark brown sugar


1 cup loosely packed baby spinach


2 (1 ¼ to 1 ½ pound) pork tenderloins, silver skin removed 


2 tablespoons olive oil



1. Microwave ½ cup water and porcinis in covered bowl until steaming, about 
1 minute. Let stand until softened, about 5 minutes. Drain mushrooms 
through fine-mesh strainer lined with coffee filter, discard liquid, and pat 
mushrooms dry. Pulse artichokes, Parmesan, tomatoes, parsley, pine nuts, 
garlic, lemon zest, and juice in food processor until coarsely chopped, 5 to 10 
pulses; season with salt and pepper to taste. Combine sugar, 1 tablespoon 
salt, and 1 teaspoon pepper in bowl.



2. Cut each tenderloin in half horizontally, stopping ½-inch away from edge so 
halves remain attached. Open up tenderloins, cover with plastic wrap and 
pound to ¼-inch thickness. Trim any ragged edges to create rough rectangle 
about 10 inches by 6 inches. 



3. With long side of pork facing you, lay ½ cup spinach over bottom half of 
pork followed by half of artichoke mixture, leaving 1/2-inch border around 
edges. Roll away from you into tight cylinder, taking care not to squeeze 
stuffing out ends. Position tenderloin seam-side down. Evenly space 5 pieces 
twine underneath and tie. Repeat with remaining tenderloin, spinach, and 
stuffing. 



4a. For Charcoal Grill: Light large chimney starter filled with 
charcoal (6 quarts). When top coals are partially covered with ash, pour in 
even layer over half of grill. Set cooking grate in place, cover, and heat grill 
until hot, about 5 minutes.



4b. For 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).



5. 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 
center of stuffing registers 140 degrees, 25 to 30 minutes, rotating pork once 
halfway through cooking. 



6. Transfer pork to carving board, tent loosely with foil, and rest 20 minutes. 
Remove twine, slice pork into ½-inch-thick slices, and serve.