Too much heat and the pork tenderloin will cook too quick on the outside and not cook all the way through the inside. Definitely something for summer. This post is sponsored by Everywhere Agency on behalf of Char-Broil; however, all thoughts and opinions expressed are my own. Haha will keep that in little pineapple tidbit in mind. We made one for Easter that was from a local organic pig, holy mole was it great! The Spruce Eats uses cookies to provide you with a great user experience. I was so inspired by the grilled pork tenderloin from Sunday’s Easter feast that I grilled one myself for the first time last night! Kristina – Definitely so. Time slows down, flavors bury in. Very tasty and not too spicy. Whole wheat zucchini muffins for team breakfast th, Lexi put in a 4 day work week and she’s exhauste, Chocolate triple berry slab pie is for anyone who, Hey hey! Add garlic and saute one more minute. Everyone contributed to the meal, and everyone knows their stuff. Just get ready for all the compliments! Sierra still goes everywhere with the toys you brought them. Stuffed with juicy mushrooms, onions and peppers infused with the flavours of smoky maple, these pork tenderloin pinwheels are both visually impressive and absolutely delicious. Yay science, indeed. And of course thanks for being your incredibly wonderful selves and sharing Easter with us. 4 tablespoons extra-virgin olive oil, plus more for the grill, 1 pork tenderloin (1 1/4 to 1 1/2 pounds), 3 cloves garlic (1 finely grated, 2 smashed), 3 sticks mozzarella string cheese, halved lengthwise, Sign up for the Recipe of the Day Newsletter Privacy Policy, 5-Ingredient Grilled Pork Tenderloin with Peaches, Pan-Roasted Pork Tenderloin with Ancho Honey Glaze, Gluten-Free Roasted Garlic and Herb Gravy, Pan-Roasted Pork Tenderloin with Apples and Bourbon. looks a darn sight better than when I do it. We can’t wait for our asian pear tree to thicken up a bit to try cuttings off of it. The middle of the loinwas very tender, but the ends were just a little bit dry, not sure how to eliminate this problem. The dish is Pork Tenderloin stuffed with swiss chard and pineapple, then grilled over charcoal. . BBQ season is fast approaching. But that care is part of what makes them great. I used this recipe on a 5.6lb loin, and it was the best pork I have ever had. Time of interaction between the pineapple and the pork. What are the variables that changed? With the grill (or broiler(so that the meat will be about 4 to 5 inches from the heat)) prepared and the pork tenderloin seasoned, place it on the direct cooking surface, turning so that all sides are exposed to the heat during the direct grilling time indicated on the chart. Heather – It’s fantastic grilled. The stuffed pork tenderloin was a dish we wanted to serve on Easter. There are always humbling days in the kitchen, but that helps keep us seeking more and develops us into better cooks. However there is also a by-product of the hair-pulling frustration. Very cool. I’m glad that you got it sorted out; it looks fantastic! First, we tried isolating the heat, then tried a different substitute  for the pineapple. shayne – Thanks. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. 1 branch about 2″ thick was perfect for @ 2 hrs grill time. Pork is usually much more resilient. I need new reciepes to cook with my barbecue. Leah – We feel lucky to have such incredible friends like you to share our lives with. Tim – Very interesting. serve with your favorite grilled vegetables, « Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe), My Review of the O.Henry Hotel in Greensboro, NC & Chef Leigh’s Braised Lamb Shank Recipe ». Get it free when you sign up for our newsletter. Think about all the cooking you can do outside this year and with Memorial day just around the corner, it’s the perfect time to pick up your very own Char-Broil grill and start having fun entertaining your friends and family. Next time maybe I’ll be brave enough to try the pineapple! I have a pork tenderloin that has this recipe written all over it! If it the coals were too cool, the meat was pasty, however a little hotter and it was right on. Turn to completely coat the tenderloin, seal the bag and put in fridge to marinate (recommend 4 hrs to overnight, but if less it will still be tasty.). We’ll just have to go visit you in the Philippines! I always think everything you make comes out perfect the first time Makes me feel better about the ice cream debacle. If you need to stuff ahead of time, change the fruit to dried cherries, golden raisins, currants, or such. If so, please advise time and temp. Nice work on discovering the culprit. Butterfly and pound the pork tenderloin so that it is a even layer less than 1/2" thick. That elongated stuffing time had allowed the pineapple the break down the pork tenderloin’s center into a mild pastiness. Now the pork is hitting perfect every time. You don't always have to go out to enjoy delicious restaurant-style dishes when you can make them yourself! Gayle, I would like to know if it is possible to bake this as I don't grill. Many times if you marinate it too long, that break down will occur. Thanks for the advice. Add 3 tbsp (45 mL) rub marinade and sauté 2 minutes. Dana Zia Thanks for sharing. I am often intimidated by making ‘big meat’ (anything larger than a steak). I’ve had similar experiences with high-acid fruits and meat, I like to think of it as the ceviche-effect without all the good taste. Ingredients, timing, heat…  What the hell did I do wrong? Ever have a dish that stumps you? Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Happy grilling. It’s was eye-rolling, shiver inducing good. How beautiful! Pineapple is one of the tastiest options, but you can not stuff ahead of time. intervals with kitchen string. All Rights Reserved. Open tenderloins so they lie flat; spread stuffing down the center of each. The addition to fruit always lends to a wonderful stuffing- last week we stuffed a tenderloin with dried apricots and kiwis.. surprisingly it was fantastic so I can’t wait to try pineapple!! Sometimes perfect, other times the meat will seem a bit pasty. julie – Story is true. Roll up tenderloin into a pinwheel shape, making sure to fold in ends. “Hell yeah!” joy when you finally figure it out. We are blessed. We fell in love over several evenings at a certain restaurant eating a certain pork tenderloin that is now off the menu. Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! mix together the spinach, mushrooms, peppers and gorgonzola cheese to use as stuffing. This is an awesome dish. (Recipe will be coming later when we remake it and shoot it) And the tasty food kept coming. © 2020 Discovery or its subsidiaries and affiliates. Once this phase is done you can carve and serve. The pineapple. I had missed one other element. It was so great having you over. Looks like it was a wonderful meal with great people! However, in our experimentation with this dish, it hasn’t always come out correctly. Lovely shots of the pork on the BBQ. So we tested it,  4 times. I love sweet flavors with pork and this looks amazing!