Smoked Stuffed Pork Tenderloin on Your Weber Kettle: A Flavorful Guide to Culinary Perfection
Pork tenderloin stands out as one of the most exquisite and tender cuts of pork available. Its inherently mild flavor profile makes it a versatile canvas for culinary creativity, and when prepared thoughtfully, it can transform into a truly memorable dish. To elevate this already beautiful cut from good to gourmet, we employ a classic technique: stuffing and smoking. This method not only infuses the pork with incredible flavors but also creates a stunning presentation that’s sure to impress. Our chosen stuffing ingredients—sun-dried tomatoes, fresh spinach, savory prosciutto, and rich smoked Gouda cheese—are specifically selected for their harmonious pairing with pork. The result is a stuffed pork tenderloin that is not just a feast for the eyes but an unparalleled blend of smoky, savory, and utterly delicious flavors, offering a unique mouthwatering experience.
Why This Smoked Stuffed Pork Tenderloin Recipe is a Must-Try
- An Unforgettable Fusion of Flavors – This recipe masterfully combines the delicate, meaty essence of pork tenderloin with a robust medley of ingredients. Imagine the sweetness and tang of sun-dried tomatoes, the pungent aroma of garlic and onions, the freshness of spinach, the salty kick of prosciutto, and the creamy, smoky notes of Gouda cheese, all embraced by the subtle, aromatic kiss of a Weber Kettle smoke. It’s a symphony of tastes that perfectly complements the pork, creating a truly exceptional and “porcine delightful” meal that lingers on the palate.
- Engaging and Enjoyable Preparation – Any passionate home cook will tell you that the joy of cooking often lies in the process itself. This recipe offers an incredibly satisfying and fun hands-on experience. From the therapeutic pounding of the pork to the careful layering of the stuffing ingredients and the final artful roll, each step is designed to be engaging. The very idea of “stuffing a pork tenderloin” evokes a sense of gourmet adventure, making the preparation as rewarding as the eating. It’s a fantastic way to unleash your inner chef and create something truly special.
- Quick and Efficient Smoking on the Weber Kettle – Forget long hours tethered to the grill. Utilizing the indirect heat method on your Weber Kettle ensures that this stuffed pork tenderloin cooks efficiently and thoroughly, much like a convection oven. The consistent, enveloping heat minimizes cooking time, allowing you to achieve perfectly tender, juicy pork in just 30 to 45 minutes. This means less waiting and more savoring, making it an ideal choice for both weeknight dinners and weekend entertaining when you want impressive results without an all-day commitment.
- Impressive Presentation for Any Occasion – Beyond its incredible taste, this smoked stuffed pork tenderloin offers a stunning visual appeal. Sliced into elegant medallions, it reveals vibrant layers of colorful stuffing nestled within the perfectly cooked pork. This “picture perfect” dish is guaranteed to be a showstopper at any dinner party, holiday gathering, or even a special family meal, leaving your guests wondering about your culinary secrets.
- Versatile and Adaptable to Your Taste – While our specific stuffing combination is a proven winner, this recipe serves as an excellent foundation for customization. Whether you’re looking to explore different flavor profiles or use ingredients you have on hand, the concept of a smoked, stuffed tenderloin is incredibly forgiving. It encourages creativity, allowing you to adapt it to seasonal ingredients or personal preferences, ensuring you can make it your own signature dish time and time again.
Essential Ingredients for Your Weber Kettle Smoked Stuffed Pork Tenderloin
Crafting this succulent smoked stuffed pork tenderloin requires a selection of fresh, high-quality ingredients that harmonize beautifully to create a memorable flavor profile. Each component plays a crucial role in delivering the moistness, texture, and aromatic depth of the dish. Here’s what you’ll need:
- 1 whole pork tenderloin, approximately 2 pounds: The star of our dish. Look for a tenderloin that is firm and well-trimmed.
- 2 tablespoons olive oil: For sautéing the stuffing ingredients and adding a touch of richness.
- 1/2 cup coarsely chopped sun-dried tomatoes: These concentrated tomatoes bring a sweet, tangy, and intensely savory umami flavor.
- 1/2 cup finely chopped red onion: Adds a sharp, sweet bite that mellows beautifully when cooked.
- 2 tablespoons coarsely chopped garlic: Essential for aromatic depth and classic savory flavor.
- 2 tablespoons chopped fresh sage: A woody, earthy herb that pairs exceptionally well with pork.
- 1 tablespoon chopped fresh thyme: Another robust herb, offering a subtle minty, lemony, and earthy note.
- 5 ounces fresh spinach: Provides a hint of bitterness and vibrant color, wilting down to a tender texture.
- 2 ounces sliced prosciutto, about 4 slices: Thinly sliced, salty, and savory cured ham that adds a layer of rich flavor and moisture.
- 4 slices smoked Gouda cheese: This creamy, slightly sweet, and distinctly smoky cheese melts beautifully and complements the other stuffing elements perfectly.
- Salt and pepper to taste: The fundamental seasonings to enhance all the natural flavors.
Step-by-Step Directions for Smoking Your Stuffed Pork Tenderloin on a Weber Kettle
Follow these detailed steps to ensure your smoked stuffed pork tenderloin is cooked to perfection, delivering maximum flavor and tenderness.
1. Set up your Weber Kettle for indirect smoking – Achieving the right heat distribution is crucial for tender, evenly cooked pork. Begin by filling your charcoal chimney fire starter with a generous amount of charcoal briquettes. Once they are fully lit and glowing red, carefully empty the briquettes into the center of your Weber Kettle’s charcoal grate. Using long BBQ tongs, strategically move the hot coals to both sides of the kettle, creating two equal piles with an empty space in the middle. This “two-zone” setup is essential for indirect cooking, preventing direct flame from scorching your pork. To infuse a beautiful smoky flavor, add three additional unlit charcoal briquettes and two small pieces of pre-soaked wood or wood chips to each coal pile. As the cooking progresses, monitor the smoke output and temperature, adding more charcoal and wood as needed to maintain a constant, gentle stream of smoke and a consistent internal grill temperature of approximately 300-325°F (150-165°C).
2. Prepare the flavorful pork tenderloin stuffing – While your Weber Kettle is heating up, allow the pork tenderloin to come to room temperature; this helps it cook more evenly. In a large sauté pan, heat the olive oil over medium heat. Add the coarsely chopped sun-dried tomatoes, finely chopped red onion, coarsely chopped garlic, fresh sage, fresh thyme, and a pinch of salt and pepper. Stir the ingredients well and sauté until the onions and garlic have softened and become translucent, releasing their aromatic compounds. This process usually takes about 5-7 minutes. Next, add the fresh spinach to the pan. Continue to stir and mix until the spinach is completely wilted and has significantly reduced in volume. Once cooked, remove the stuffing mixture from the heat and set it aside to cool slightly. It’s important for the stuffing to be cool before you add it to the pork to prevent premature cooking of the pork or making it difficult to roll.
3. Expertly prepare the pork tenderloin – Begin by patting the entire pork tenderloin dry with paper towels. This helps with browning and ensures better adhesion of any seasonings. Carefully inspect the tenderloin for any excess silver skin or fat and trim it away with a sharp kitchen knife; silver skin is tough and won’t render during cooking. To create a flat surface for stuffing, you’ll need to butterfly the pork tenderloin. Lay the tenderloin on a large cutting board. With a sharp kitchen knife, make a lengthwise cut almost all the way through the tenderloin, stopping about half an inch from the opposite edge. Open the tenderloin like a book. Then, if the tenderloin is very thick, you can make two more parallel cuts along each side, again not cutting all the way through, to open it up even wider into a roughly rectangular shape. Lay the butterflied pork tenderloin flat on a large piece of plastic wrap. Place another large piece of plastic wrap on top. Using the smooth side of a meat mallet, gently but firmly pound the pork tenderloin evenly until it is approximately 1/4 inch thick. Aim for uniform thickness to ensure even cooking and easier rolling.
4. Skillfully stuff the pork tenderloin – Once your pork tenderloin is flattened, carefully remove and discard the top layer of plastic wrap. Orient the pounded pork tenderloin so its longest side is facing you. Begin layering your delicious stuffing by first placing the slices of prosciutto evenly along the edge of the pork tenderloin closest to you, leaving a small border. Next, lay the slices of smoked Gouda cheese directly on top of the prosciutto. Finally, with a large spoon, generously spread the cooled stuffing mixture over the Gouda cheese, ensuring it completely covers the cheese and forms an even layer. Gently pat the stuffing down to help it adhere and create a solid base for rolling. Don’t be shy with the stuffing; a well-filled tenderloin is a more delicious one!
5. Master the art of rolling up the pork tenderloin – This step requires a delicate touch but is key to a beautifully shaped and evenly cooked stuffed tenderloin. Carefully lift the plastic wrap closest to you, using it to help you begin rolling up the pork tenderloin. Start slowly, tucking in the edge tightly to form a firm core. As you continue to roll, gradually pull the plastic wrap away from the pork tenderloin, ensuring it doesn’t get incorporated into the roll. Continue to carefully roll, applying gentle but consistent pressure, squeezing as you go to create a very tight, uniform log. This tight roll prevents the stuffing from escaping and helps the tenderloin maintain its shape during smoking. If desired, you can secure the rolled tenderloin with butcher’s twine at 1-inch intervals to ensure it holds its form perfectly, though a tightly rolled tenderloin often holds its shape quite well.
6. Smoke the stuffed pork tenderloin on the Weber Kettle – With your Weber Kettle properly set up for indirect heat, carefully place the rolled pork tenderloin in the center of the grill grate, directly over the empty space between the two piles of coals. This placement ensures it receives consistent, even heat and smoke without direct exposure to the high heat, preventing burning and promoting thorough cooking. Place the lid securely on the Weber Kettle, ensuring the vents are open to allow for proper airflow and smoke circulation. Smoke the pork tenderloin for approximately 30 to 45 minutes. The exact cooking time will depend on the thickness of your rolled tenderloin and the consistency of your grill temperature. The most accurate way to determine doneness is by using a reliable meat thermometer. Insert the thermometer through to the center of the stuffing, ensuring it doesn’t touch the grill grate. The pork tenderloin is ready when the internal temperature reaches 145 degrees Fahrenheit (63°C).
7. Rest and slice your smoked masterpiece – Once the pork tenderloin reaches the target internal temperature, carefully remove it from the Weber Kettle and transfer it to a clean cutting board. It is crucial to let the smoked pork tenderloin rest for at least five to ten minutes before slicing. This resting period allows the juices within the meat to redistribute throughout the tenderloin, resulting in a more succulent and flavorful final product. If you secured your tenderloin with butcher’s twine, carefully remove it at this stage. After resting, use a sharp knife to slice the stuffed pork tenderloin into beautiful, round sections, roughly 1 to 1.5 inches thick. Arrange the slices artfully on a serving platter and get ready to enjoy the incredible flavors and tender texture of your perfectly smoked and stuffed pork tenderloin!
Creative Variations and Flavorful Substitutions for Your Stuffed Pork Tenderloin
While the provided recipe delivers an exceptional smoked stuffed pork tenderloin, the beauty of this dish lies in its versatility. Don’t hesitate to experiment with different fillings, sauces, and preparations to create your own signature version. Here are some ideas to spark your culinary imagination:
Experiment with Diverse Stuffings – Our sun-dried tomato and Gouda stuffing is undeniably delicious, but the possibilities for other complementary fillings are endless. Consider an autumnal apple and bacon stuffing, where the sweetness of apples perfectly contrasts with salty bacon. A savory sausage, apricot, and pecan mix offers a delightful blend of meaty and sweet with a crunchy texture. For a more classic feel, a cornbread and ham stuffing brings comfort and heartiness. Or, for an Italian-inspired twist, try a blend of Parmesan cheese, breadcrumbs, and toasted walnuts for an irresistible nutty, cheesy crunch. Each of these options will work exceptionally well, transforming your stuffed pork tenderloin into a completely new experience.
Craft a Tangy Mustard Cream Sauce – Mustard and pork are a match made in culinary heaven, and a creamy mustard sauce can elevate this dish to new heights. To prepare, in a sauté pan over medium heat, combine 3/4 cup of rich heavy cream, 2 tablespoons of robust Dijon mustard, and a pinch of salt and freshly ground black pepper. Whisk these ingredients together continuously, allowing the sauce to gently simmer until it thickens to a luxurious, creamy consistency. This luscious sauce, with its delightful tang and smooth texture, is the perfect accompaniment to pour over your fabulous stuffed pork tenderloin slices, adding another layer of gourmet flavor.
Wrap it in Crispy Bacon for Extra Flavor – For those who want to take this stuffed pork tenderloin recipe completely over the top, wrapping it in bacon is the answer. Simply encase your beautifully stuffed and rolled pork tenderloin in thin strips of bacon, securing them firmly with toothpicks. As the tenderloin smokes, the bacon will crisp up, rendering its fat and basting the pork, infusing it with an incredible, smoky, and salty flavor that adds a remarkable dimension of taste and texture. The golden-brown, crispy bacon also makes for an incredibly appetizing visual presentation! You can also enhance the exterior flavor by applying your favorite pork rub or a simple blend of paprika, garlic powder, and brown sugar before wrapping it in bacon.
Herb Crust for Aromatic Goodness – Before smoking, roll the stuffed pork tenderloin in a mixture of fresh chopped herbs like rosemary, parsley, and chives, mixed with a little olive oil and breadcrumbs. This creates a fragrant, flavorful crust that locks in moisture and adds textural contrast.
Sweet and Savory Glazes – For the last 10-15 minutes of smoking, brush the tenderloin with a sweet and savory glaze. Options include a maple-Dijon glaze, a balsamic reduction, or a peach-habanero jelly for a spicy kick. These glazes caramelize beautifully, adding a glossy finish and a burst of flavor.
Expert Tips and Tricks for Perfect Smoked Stuffed Pork Tenderloin
Achieving a perfectly smoked and stuffed pork tenderloin is easier than you think, especially with these insider tips and tricks that will ensure a juicy, flavorful, and beautifully presented dish every time.
Mastering the Butterfly Cut for Pork Tenderloin – Don’t let the idea of butterflying intimidate you; it’s a straightforward process that’s essential for creating a uniform surface for your stuffing. Lay the tenderloin on a cutting board. With a sharp, thin-bladed kitchen knife, make a single, long cut lengthwise down the entire length of the pork tenderloin, being careful not to cut all the way through to the other side. You want to leave about a half-inch hinge. Once you’ve opened it like a book, assess its thickness. If it’s still quite thick, you can make two more parallel cuts, one from each opened side, again not cutting completely through, to unfold it further into a larger, flatter rectangle. The goal is a relatively even thickness across the entire piece. Remember, perfection isn’t necessary here! You don’t need to worry about how “pretty” or “straight” your butterflied pork loin looks because you are going to pound it flat and roll it up anyway, so any initial imperfections will be neatly concealed.
Utilizing a Wire Oven Rack and Drip Pan for Optimal Results – To enhance your smoking experience and ensure a flawless outcome, consider placing your stuffed pork tenderloin on an 8” x 10” wire oven rack before setting it on the grill grates. This simple trick serves multiple purposes: it prevents the tenderloin from sagging into the spaces between the grill grates as it cooks and softens, ensuring a consistent shape. Furthermore, it makes it much easier to handle and move the tenderloin around, as well as on and off the Weber Kettle, minimizing the risk of disturbing the stuffing or delicate exterior. Below the wire rack, directly on the charcoal grate (in the indirect heat zone), place a disposable aluminum drip pan. This pan will serve a dual purpose: it provides extra moisture inside the kettle, helping to keep the pork tenderloin succulent, and it conveniently catches any drippings from the pork and stuffing. This not only keeps your Weber Kettle cleaner but also makes post-cooking cleanup a breeze – simply toss the pan away!
Don’t Be Shy: Really Stuff That Pork Tenderloin – One of the most common mistakes when making stuffed meats is under-stuffing. For maximum flavor and an impressive cross-section, be bold and generous with your filling! Pack as much of that incredibly delicious stuffing mixture onto the pork tenderloin as you believe it can possibly handle, ensuring it’s evenly distributed. Don’t be afraid if it looks like it might overflow a little; you’ll be compressing it as you roll. The satisfaction you’ll feel when you slice into the smoked pork tenderloin and see the vibrant, abundant stuffing bursting forth onto your plate, mingling with the tender pork, is unparalleled. A truly stuffed tenderloin delivers an explosion of flavor in every single bite!
Maintain Consistent Grill Temperature – A stable temperature is key to successful smoking. Aim for a consistent 300-325°F (150-165°C) in your Weber Kettle. Use a reliable grill thermometer, and adjust your vents to control airflow and temperature. More open vents mean higher temperature and more oxygen for charcoal; closing them slightly lowers the temperature.
Choose the Right Wood Chips – The type of wood you use will significantly impact the smoky flavor. For pork, mild to medium woods like apple, cherry, pecan, or hickory are excellent choices. Apple and cherry impart a subtle, sweet fruitiness, while hickory offers a stronger, more traditional BBQ smoke flavor. Soak your wood chips for at least 30 minutes before adding them to the coals; this allows them to smolder rather than burn quickly, producing more smoke.
Always Use a Meat Thermometer – While cooking times are a good guideline, the only way to guarantee perfectly cooked pork that is both safe and tender is to use an instant-read meat thermometer. Insert it into the thickest part of the tenderloin, ensuring it goes into the stuffing but doesn’t touch the grill grate. Aim for 145°F (63°C) for medium-rare to medium, which will be wonderfully juicy. Remember, the temperature will rise a few degrees during the resting period.
Serving Suggestions – This smoked stuffed pork tenderloin is a showstopper on its own, but it pairs wonderfully with a variety of sides. Consider serving it with roasted seasonal vegetables, creamy mashed potatoes, a fresh green salad, or wild rice pilaf. The mustard cream sauce mentioned in the variations section is also a fantastic addition, drizzled just before serving.
Weber Kettle Smoked Stuffed Pork Tenderloin
Equipment
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1 Weber Kettle Grill
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1 Charcoal Chimney Fire Starter
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Charcoal briquets
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1 BBQ Tongs
Ingredients
- 1 whole pork tenderloin, approximately 2 pounds
- 2 tablespoons olive oil
- 1/2 cup sundried tomatoes, coarsely chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons garlic, coarsely chopped
- 2 tablespoons sage, chopped fresh
- 1 tablespoon thyme, chopped
- 5 ounces spinach, fresh
- 2 ounces prosciutto, sliced (about 4 slices)
- 4 slices smoked Gouda cheese
- salt and pepper to taste
Instructions
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Set up your Weber Kettle for indirect smoking – Fill your charcoal chimney fire starter with charcoal briquettes, and when ready, empty the chimney in the center of the charcoal grate. With tongs, move the charcoal to both sides of the Weber Kettle, creating two equal piles. Add three more charcoal briquets and two small pieces of soaked wood or wood chips to each pile. Add more charcoal and wood as needed to maintain a constant stream of smoke.
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Make the pork tenderloin stuffing – Bring the pork tenderloin to room temperature while you make the stuffing. Place the olive oil in a sauté pan and add the sundried tomatoes, red onion, garlic, sage, thyme, and salt and pepper. Stir and sauté until the onions and garlic are thoroughly cooked. Add the spinach and stir and mix together until the spinach is completely sauteed and wilted. Set aside and let cool.
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Prepare the pork tenderloin – With paper towels, pat the pork tenderloin dry and remove any excess silver skin or fat. Butterfly the pork tenderloin open with a sharp kitchen knife and lay it on a large piece of plastic wrap. Place another large piece of plastic wrap on top of the butterflied pork tenderloin. Pound the pork tenderloin with the smooth side of a meat mallet until roughly 1/4 inch thick.
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Stuffing the pork tenderloin – Remove the top piece of plastic wrap and discard. Place the largest side of the now pounded pork tenderloin facing you, and place the prosciutto on the edge of the pork tenderloin nearest you, and then place the smoked Gouda cheese on top of the prosciutto. With a large spoon, completely cover the Gouda cheese with the pork tenderloin stuffing and pat it down.
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Rolling up the pork tenderloin – Hold off the plastic wrap nearest you, and start to slowly roll up the pork tenderloin. Pull the plastic wrap off the pork tenderloin and continue to carefully roll up the pork tenderloin, taking care to squeeze as you roll to create a very tight roll.
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Place the pork tenderloin on the Weber Kettle grill grate – Place the pork tenderloin in the center of the grill grate, equidistant from both piles of the coals. Place the lid on the Weber Kettle and smoke for approximately 30 – 45 minutes, depending on the thickness of the pork tenderloin, or until a meat thermometer inserted through to the stuffing reads 145 degrees.
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Remove the pork tenderloin from the Weber Kettle – Place the smoked pork tenderloin on a plate and let it rest for five minutes. Slice the stuffed pork tenderloin into small round sections
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.