Juicy Cheese-Stuffed Pork Tenderloin with Roasted Peppers
Juicy pork tenderloin gets a serious upgrade when stuffed with fontina cheese, mushrooms, spinach, onion, and red peppers. Grilled gently over indirect heat, it stays perfectly tender and makes a beautiful main dish for both casual dinners and entertaining.
Servings: 4 servings
Calories: 226kcal
Ingredients
- 1 lb pork tenderloin, silverskin trimmed
- Kosher salt
- freshly ground black pepper
- 2 oz fontina or other melting cheese
- 1 roasted red pepper
- 1 heaping cup baby spinach
- ½ medium red onion, thinly sliced
- 1 cup shiitake mushrooms, or other mushrooms, stems removed, thinly sliced, about 2-3 oz
- 1 Tbsp fresh rosemary, finely chopped
- 1 lemon, zested
Instructions
- Remove the silverskin. Use a sharp knife to trim the pork tenderloin of any visible silverskin. To do this, gently slide the tip of a knife underneath the silverskin tilted up, then carefully slide the knife while pulling the membrane up, being careful to remove as little meat as possible. Discard.
- Butterfly the tenderloin. Place the trimmed tenderloin on a cutting board, then hold the knife so that it is parallel to the length of the pork. Make a shallow cut from top to bottom, about 1-inch thick. Repeat 1-2 more times, being careful not to cut through the tenderloin, until it lays completely open like a book. Season the inside with ½ tsp Kosher salt.
- Make the filling. Place 1 Tbsp olive oil and 1 Tbsp butter in a skillet over medium-high heat. Add red onion and shiitake mushrooms. Cook for 5-7 minutes, stirring occasionally, or until mushrooms begin to brown on both sides. Add roasted red pepper, spinach, 1 Tbsp finely chopped rosemary, lemon zest, and ½ tsp Kosher salt, then cook just until spinach has wilted. Remove from the heat.
- Prepare the tenderloin. Add a thin layer of fontina on the pork tenderloin, leaving the outer ½-inch clear. Spoon the mushroom and spinach mixture down the center of the butterflied pork.
- Roll and tie the tenderloin. Carefully roll the tenderloin into a cylinder, trying your best to completely enclose the filling. Use a piece of kitchen twine about 5x the length of the tenderloin to secure together. Season the outside of the pork on all sides with ½ tsp Kosher salt and ¼ tsp black pepper.
- Prepare the grill. Preheat a gas grill for indirect cooking. On a three burner grill, you'll turn two burners on to medium-high, while the third burner remains off. Preheat until grill is 400°F/205°C.
- Grill the tenderloin. Place pork over indirect heat, the cook turning every 5 minutes until an internal temperature of 145°F/63°C has been reached. This will take about 25 minutes. Allow the meat to rest for 10 minutes before slicing and serving immediately.
Nutrition
Calories: 226kcal | Carbohydrates: 8g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 306mg | Potassium: 702mg | Fiber: 3g | Sugar: 3g | Vitamin A: 224IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 2mg
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