Pesto Cream Stuffed Pork Tenderloin

Pork Tenderloin -

Pesto Cream Stuffed Pork Tenderloin

Up your pork game with this easy and delicious pork tenderloin stuffed with a delicious pesto cream. Best of all, it’ll be ready in less than 30 minutes!

We all love to eat things like pulled pork and ribs, but I’ve known many a person who steers away from cuts like chops, roasts, and tenderloin. They sometimes have less marbling and can easily dry out if overcooked; but when cooked to temperature, man, you’ve got some good eats!

By monitoring the temp with an instant read thermometer it is easy to avoid overcooking. I recommend the Thermoworks Thermapen® Mk4.

Cook your tenderloin to a perfect medium (135° – 145°) for maximum juiciness and flavour. Combine Caribeque Island Thyme with the creamy stuffing and you’re going to be in hog heaven!

Recipe Credit: Jeff Hillyard

Ingredients

  • 2 whole pork tenderloins
  • Caribeque Island Thyme Herb Seasoning
  • 4 tbsp. cream cheese
  • 2 tbsp. pesto (you can use store bought, or make your own – I used store bought)
  • ½ cup grated parmesan cheese

Instructions

  1. Prepare your grill for two-zone indirect heat with a cooking temp of 350° – 400°. If using a charcoal grill, you should have just enough time after lighting your charcoal to prepare your tenderloins.
  2. Trim any excess fat from your tenderloins. Once they are trimmed, slice through the center of the tenderloin, cutting as deep as possible without cutting all the way through.
  3.  Lay some plastic wrap over your tenderloins and pound with a mallet. Get your pork as flat as possible.
  4. Combine cream cheese, pesto, and parmesan cheese. Spoon evenly onto the pork.
  5. Roll the tenderloin as tightly as possible and tie with butchers twine.
  6. Season the outside of the tenderloin with a generous coating of Island Thyme Seasoning; approx. 1 tsp per tenderloin.
  7. Place your tenderloin on the “cool” side of your grill. Let cook for 10 minutes.
  8. After 10 minutes, check your temp with your Thermapen. It will be normal for the tenderloin closest to the heat to be cooking faster. If this is the case, swap your tenderloins.
  9. After another 5 minutes, check your temp again. If you are in the area of 120°, it is time to sear your pork. If you’re still a little short, just close the lid and check after another 5 minutes.
  10. With the lid up place your tenderloin on direct heat, one at a time. Don’t leave your grill unattended or walk away to get another frosty beverage; you don’t want this to burn. Sear for 1 – 2 minutes per side for even browning.
  11. Your pork should be a perfect medium (between 135° – 145°). If it’s a little under, don’t panic – just place it back on the cool side and close the lid for a few more minutes.
  12. Remove your pork from heat and let it rest for at least 5 – 10 minutes. This is crucial because your cream sauce is going to be really hot and runny. It needs a couple of minutes to cool down or else it will just run out when you slice into your tenderloin.
  13. Remove the twine, carve, and enjoy!

 


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