Olive and Sun-Dried Tomato Stuffing (for Grilled Stuffed Pork Tenderloin)

5 comments

Appears in Cook's Illustrated July/August 2011

A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

SERVES 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)

TIME 10 minutes

Olive and Sun-Dried Tomato Stuffing (for Grilled Stuffed Pork Tenderloin)

WHY THIS RECIPE WORKS

Pork tenderloin has many advantages that make it an ideal candidate for the grill: It’s quick-cooking, extremely tender, and has a uniform shape which allows for even cooking. But this cut is also mild and lean, making it prone to drying ou...

Print