This stuffed pork tenderloin with orange butter sauce is an elegant holiday meal that can be prepared entirely on your grill. A panko, rosemary, and cranberry stuffing elevates this simple main dish to something truly special.
The star of big holiday meals is often a grilled turkey or Dutch oven spiral ham, but when you're having a small gathering, it's not always practical (or enjoyable) to cook a large piece of meat. This simple grilled stuffed pork tenderloin feels festive, thanks to a cranberry stuffing and buttery orange sauce, but is simple enough to make any time of the year and is the perfect size for feeding just a few.
Ingredients and Substitutions
- Pork tenderloin--Look for one that is about 1 pound or slightly larger. Avoid very small tenderloins, as they will be too small to stuff.
- Orange--Use 2 large, juicy oranges, like navel. You should get about ¼ cup of juice from each orange. If they're a little stingy, squeeze in an extra orange half or add a splash of bottled orange juice.
- Panko--These are Japanese-style bread crumbs and are available in most large supermarkets.
- Dried cranberries--You can use sweetened or unsweetened dried cranberries for the stuffing, depending on your preference or what you have on hand.
How to Make Grilled Stuffed Pork Tenderloin
- Mix the panko, dried cranberries, rosemary, and olive oil in a small bowl. Season with salt and pepper.
- Cut a deep slit the length of the pork, and spoon the panko mixture into the opening.
- Tie the pork tenderloin in several places.
- Grill the pork over indirect heat until it reaches an internal temperature of 145°F.
- Heat the orange juice over direct heat on the grill or side burner. Whisk in the Dijon mustard.
- Remove from the heat and whisk in the butter, one cube and a time. Season with salt and pepper.
FAQs
Yes. To cook it inside, sear the pork tenderloin on 3 sides in a cast iron skillet, with a little bit of oil, then transfer the skillet with the pork in it to a 375°F oven and cook until it reaches an internal temperature of 145°F.
Pair this simple holiday meal with a few easy side dishes, such as skillet green bean casserole or Brussels sprouts salad with cranberries.
Tips and Troubleshooting
- The recipe can be doubled or tripled, as long as your grill has ample space.
- Check the internal temperature of the pork in several places to ensure it is fully cooked. The stuffing and meat must both reach 145°F.
- To ensure that your butter sauce is smooth and emulsified, whisk the butter in one piece at a time, waiting to make sure each piece is melted before adding another.
- Store leftover pork in a sealed container in the fridge for up to 3 days.
- To reheat, place leftover pork in a baking dish, cover with foil, and heat in a 300°F oven until warmed through.
More Pork Recipes You'll Love
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Recipe
Stuffed Pork Tenderloin with Orange Butter Sauce
Equipment
- Butcher's twine
Ingredients
- ⅓ cup panko
- 2 tablespoons chopped dried cranberries
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- Salt and freshly ground black pepper
- 1 pork tenderloin (1 to 1 ¼ pounds)
- ½ cup freshly squeezed orange juice from 2 oranges
- 1 tablespoon Dijon mustard
- 2 tablespoons butter cut into small cubes
Instructions
- Preheat the grill for indirect medium heat (~375°F).
- In a small bowl, mix the panko, cranberries, olive oil, and rosemary. Season with salt and pepper.
- Season the pork with salt and pepper. Cut a slit about 2 inches deep the length of the tenderloin. You want to cut a slit deep enough to hold the stuffing, but not all the way through the meat.
- Spoon the stuffing into the slit, then tie the pork at 2 to 3 inch intervals using butcher's twine.
- Brown the pork over direct heat on all sides except the side filled with the stuffing, about 2 minutes per side.
- Transfer to indirect heat and cook until the pork and stuffing reaches an internal temperature of 145°F, 23 to 25 minutes longer. Transfer to a cutting board and let it rest for 5 to 10 minutes.
- While the pork is resting, pour the orange juice into a small cast iron skillet. Set it over direct heat on the grill (or on a side burner or stovetop). Heat to a simmer, then whisk in the Dijon mustard until smooth.
- Remove from the heat and whisk in the butter, one cube at a time, letting each one melt before adding the next one. Whisk until the sauce is smooth and emulsified. Season to taste with salt and pepper.
- Slice the pork into 1-inch thick medallions and serve with the sauce.
Notes
- Scaling--The recipe can be doubled or tripled, as long as your grill has ample space.
- Internal temperature--Check the internal temperature of the pork in several places to ensure it is fully cooked. The stuffing and meat must both reach 145°F.
- Storage--Store leftover pork in a sealed container in the fridge for up to 3 days.
- Reheating--To reheat, place leftover pork in a baking dish, cover with foil, and heat in a 300°F oven until warmed through.
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