Easy Stuffed Pork Tenderloin Recipe

Island Grillstone Easy Stuffed Pork Tenderloin Recipe

Personally, I think the dried fruit, honey and ginger add such wonderful flavor and blends perfectly with the tenderness of pork in this recipe. My everlasting Island Grillstone helped bring this recipe to life as it has with many recipes in the past, just can't beat a grillstone for a cooking surface.

Let's get started!

First, preheat your grill and the Island Grillstone to 350°F

 

You will need a single pork tenderloin to start.

Roll-cut to open it up at about a 1/2 inch thickness.

 

Once that is done, it's time to get your “Mise en place” ready.

Fresh spinach, provolone cheese and Traina California Fruit Mix.

Mix together a couple of tablespoons of honey and 1/8th teaspoon of powdered ginger.

Mix this together with the dried fruit but save a bit for the top of the pork tenderloin when it is on the grill!

Place the spinach, cheese and fruit mixture on the butterflied pork tenderloin and prepare to roll all of it up.

Now carefully roll the stuffed pork tenderloin and truss it up using some cotton string.

Don't worry if you can't tie it up like a butcher, just tie it closed the best you can.

Now it's time to enjoy the perfect sizzle of cooking meat that only the Island Grillstone can deliver!

Cook until the internal temperature reaches 160°F, baste some of the reserved over honey mixture and grill for just a few minutes more to add some delicious color to the pork tenderloin.

During this time the the temperature will rise to 165°F which is the safe zone for anything stuffed.

If you choose to cook it less, that is certainly your prerogative but I needed to give you the safe version.

At this point it is a matter of slicing and serving!

I hope you enjoy this recipe.

For more information on the Island Grillstone please visit: http://www.IslandGrillstone.com

For more information on Traina dried fruit visit: http://trainafoods.com/