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Jul 15, 2006 09:31 PM

Concocting a Stuffed Pork Tenderloin, Need Some Help

I have a pork tenderloin that I'm thinking about cooking tonight. It's rather small, only about 3/4 lb. just enough to serve my husband and I.

I'm thinking about splitting it open, stuffing it with some fresh chopped up figs, shallots, a bit of goat cheese, and a spread of apricot jam/dijon mustard mixture with a few herbs thrown in for good measure, probably some rosemary and thyme from my garden, salt & pepper.

But, not sure what the best cooking method would be. Usually I grill these tenderloins. I've found that about 6 minutes on one side, 5 minutes on the other and then another 4 minutes flipped over again lowering the heat is pretty much perfect for its size. But, with the stuffing, not so sure if this method will overcook the meat and leave the inside stuffing raw.

Would I be better off perhaps sauteeing the figs first? I know the goat cheese will probably get warm enough to melt. Or does it kind of not matter all that much since the figs will be chopped up pretty fine?


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  1. Might be too late, sivyleah, but I think if you're using fresh figs, no need to sauté them.

    But I do think that the stuffing will slow the cooking overall. Can you use an indirect heat - heat the entire grill, and then turn off one side and put the tenderloin on that side to cook with the heat from the lit side?

    1. Linda, thanks for the tip. That's what I eventually did. It came out very tasty - only problem was I didn't have anything to hold the meat together once rolled up! I had to be very careful with it on the grill LOL. It did leak a bit, but I didn't lose too much of the stuffing thankfully. Hubbie enjoyed it alot. I also used fig jam, not apricot - I forgot I had it in the house.

      1 Reply
      1. re: sivyaleah

        next time you can use toothpick if you don't have kitchen twice. And in a major pinch, roll up some aluminum foil strips.

      2. I love stuffing and rolling meats and keep coarse cheese cloth, the reeally gauzy stuff, not the tightly woven stuff, on hand for just this purpose.

        Depending on the meat I am using I either butterfly and pound out as thinly and evenly as possible or if I am using a chicken breast just pound out flat between two sheets of plastic. I always use a flat pounder, not one with teeth because I don't want to tear the meat.

        Then open up a sheet of cheese cloth, you only need one thickness, lay your meat out on the cloth and layer in your fillings. Roll uo snugly, tie each end, and tie in thr middle in a few places. I then brown all over in clarified butter in an oven proof pan and then add some wine and stock and braise/roast until done. Allow to stand at room temperature about 10 mins before removng the cheese cloth and reduce the pan juices to a nice sauce. Slice into medallions, plate and serve with a bit of sauce. I do this with pork, chicken and for a party this winter with a butterflied breast of veal. Comes out beautifully every time.

        1. Hello all,

          I have made stuffed pork tenderloin a few times. I always use dried fruits for a few reasons: less water, more intense flavour in a smaller piece, keep their shape so when you slice the loin you can see the jewl-like fruits. So ususally I don't sautee fruit first but would suatee the onion/shallot separately.

          Also, I usually try to match the seasonality of the ingredients with the cooking method. So for example, dried fruits are a fall/winter ingredient so I would roast the stuffed loin.

          Hope that gives some help!


          1. Thanks for all the tips! I had toothpicks and long wood cooking skewers but didn't have time to soak them. I tried my metal skewers but that didn't work well. What I need to remember to buy is kitchen twine. I also keep meaning to buy those new silicone ties I keep seeing around - they look very handy. But all in all, it still worked out quite well for a dinner on the fly. I did pound out the tenderloin first, and didn't thankfully overstuff it.

            2 Replies
            1. re: sivyaleah

              I have 2 sets of those silicone ties and they are good, but for keeping a smaller roll together and the filling in place and to prevent leakage do use the gauzy cheese cloth. You can brown right through it and it produces a much neater more compact roll. Just tieing does not do that. Think of it much like a sausage casing to be removed. YOu will have a more attractive finished dish with the cheese cloth.

              1. re: Candy

                Candy I'll keep that in mind for sure. I actually did have the gauze here and never thought to use it. Thanks again!