Stuffed Pork Tenderloin with Orange Butter Sauce
A panko, rosemary, and cranberry stuffing, along with a buttery citrus sauce elevates your everyday grilled pork tenderloin into a holiday-worthy meal.
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.
Nutrition
Serving: 1portionCalories: 403kcalCarbohydrates: 15gProtein: 43gFat: 19gCholesterol: 134mgFiber: 1gSugar: 6g
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