Grilled pork tenderloin is a favorite for me. I think that has something to do with the fact that my mom knows how to serve perfectly cooked white meat. The only thing better than grilled pork tenderloin, is stuffed pork tenderloin on-the-grill!
Brining your pork is the way to go. It’s quick and easy. Brine for at least an hour before you cook your meat. I would recommend doing it the morning before you serve dinner.
Brining:
1. Take your pork tenderloin and place it in a container (often I use Pyrex) with enough height that will allow you to fully submerge it into water.
2. Place your meat in the container. Pour kosher salt or regular salt all over the meat. Enough to lightly coat it.
3. Pour water into the container on the side as not to disturb the set salt. Fill the container until the meat is completely submerged.
4. Refrigerate and remove when ready to cook.
Filler:
2 packed cups of fresh spinach
1 piece thick ham (cut from a fullsized ham) you can replace this with 1/2 cup pancetta
3 tbsp butter
2 tbsp pine nuts
1 clove garlic
2 tbsp parmesan cheese
If your pork tenderloin is skinny, place it on a cutting board and pull out a meat hammer or a rolling pin. Cover the meat with wax paper and give the pork a thorough beating. Imagine that you need enough space to roll the pork with the filling inside. I believe I typically beat mine to the point where it expands 3-4 inches in size.
Directions:
- Preheat your grill
- Cut up the ham and garlic clove (if you are using pancetta, begin sautéing it in a medium size pan).
- Place 1 tbsp butter in a small saute pan. Melt the butter on medium heat, add in the 2 tbsp of pine nuts. Toast these lightly, you want them to be golden, not black. Remove these from the heat and place in a side dish.
4. Saute the garlic in 1 tbsp butter, for 5 minutes (if you are using pancetta, add the garlic to the pancetta pan, you will probably not need the tbsp of butter). Add the spinach and another tbsp butter. Saute until the spinach has become wet and small. Remove all ingredients from heat. Put the ingredients in a bowl and add the parmesan.
5. Place the pork loin on a flat surface. Place 4 or 5 strings underneath the meat. Each with enough length that they can easily tie in a double knot. Now spoon the spinach filler onto the middle of the meat.
6. Carefully tie the strings so that there is almost no space between the ends of the meat. Baste with olive oil and sprinkle with salt and pepper and get ready to grill!
7. Grill your meat using a thermometer. On our grill it usually takes about 15 minutes, but each grill is different. You can also bake your tenderloin in the oven at about 350 degrees. Typically pork is cooked when the middles has reached about 150-160 degrees. It shouldn’t be red or bloody inside, but a bit of pink in the middle is ok. If you feel like you meat isn’t cooked enough when you cut it, zap it in the microwave. It’s also always a good idea to remove your meat from the grill or oven and cover with tin foil for 5-10 minutes. This helps the meat reabsorb the juices and continues to allow the meat to cook for a bit.
Cut into inch thick pieces and serve with pine nuts sprinkled on top…and don’t forget to cut the strings!
ENJOY!
enumnums 
What do you serve for a side dish with this dish? Red or white wine?
Thanks Amy! I served a potato casserole and a mixed green salad! I'd say white wine 🙂