Woodfire Stuffed Pork Tenderloin: An Elevated Grill Recipe
Woodfire Stuffed Pork Tenderloin is a recipe that delivers maximum flavor and presentation with surprisingly manageable effort. It’s a dish that looks and tastes like you spent hours in the kitchen, perfect for impressing guests or elevating a weeknight meal.
This recipe transforms a premium cut of pork into a culinary masterpiece without demanding a whole weekend. The balance of flavors and the relatively quick cooking time make this Woodfire Stuffed Pork Tenderloin a regular favorite.
Woodfire Stuffed Pork Tenderloin Recipe
Woodfire Stuffed Pork Tenderloin
This Woodfire Stuffed Pork Tenderloin recipe combines creamy spinach and cheese stuffing with juicy pork, finished with a subtle smoky flavor. The result is an impressive dish that slices beautifully and cooks relatively quickly, making it perfect for special occasions or a sophisticated weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Rest Time: 5 minutes
- Servings: 4
- Calories: Approximately 748 kcal per serving
Ingredients:
- 1.5 LB Pork Tenderloin (2 tenderloins)
Dry Brine:
- 3 TBSP Diamond Crystal Kosher Salt
Stuffing:
- 8 OZ Cream Cheese, softened
- 8 OZ Frozen Spinach, thawed and squeezed dry
- 7 Cloves Garlic, minced
- 1 TBSP Granulated Onion
- ½ TBSP Black Pepper
- ½ TBSP Chinese Five Spice
- 1 teaspoon Kosher Salt
- 1 TSP MSG (optional)
- 1 Cup Mozzarella Cheese, shredded
Rub:
- 2 TBSP Granulated Garlic
- 2 TBSP Granulated Onion
- 1 TBSP Black Pepper
- 1 TBSP Chinese Five Spice
- 1 TBSP Turmeric
- 1 TSP MSG
- 6 TBSP Avocado Oil (estimated, for grilling and broiling)
Instructions:
Prepare the Pork:
- Pat the pork tenderloins dry. Use a sharp knife to butterfly each tenderloin, opening it like a book.
- Place the opened tenderloin between two sheets of plastic wrap or in a gallon freezer bag. Gently pound with a meat mallet to achieve an even thickness, roughly ½ inch.
Dry Brine:
- Lightly dust both sides of the flattened pork with Diamond Crystal Kosher Salt.
- Place the salted pork in the refrigerator for approximately 1 hour. This dry brine helps to season the pork and retain moisture during cooking.
Make the Stuffing:
- In a mixing bowl, combine the softened cream cheese, thawed and squeezed dry spinach, minced garlic, granulated onion, black pepper, Chinese five spice, kosher salt, and optional MSG.
- Mix all ingredients thoroughly until well combined.
- Refrigerate the stuffing mixture while the pork brines to allow the flavors to meld.
Make the Rub:
- In a small bowl, mix together the granulated garlic, granulated onion, black pepper, Chinese five spice, turmeric, and MSG. This rub adds an aromatic layer to the pork.
- Important: Do not add salt to the rub, as the pork has already been seasoned with the dry brine.
Preheat the Woodfire Grill:
- Approximately 10 minutes before the pork is done brining, preheat your Ninja Woodfire Grill to the “Grill” setting on High. This allows the grill to reach the proper temperature for searing.
Stuff and Tie the Pork:
- Remove the pork tenderloins from the refrigerator.
- Lay the pork flat on a clean work surface.
- Spread the prepared stuffing evenly over the surface of the pork, leaving a small border (about ½ inch) along the edges to prevent the filling from squeezing out during rolling.
- Carefully roll the pork lengthwise, pushing the stuffing inward as you roll to create a tight seal.
- Use kitchen twine to tie the rolled pork in several places (about every 2 inches) to secure the stuffing and maintain the shape during cooking.
Season and Sear:
- Coat the outside of the stuffed pork with the prepared dry rub, ensuring even coverage.
- Add a tablespoon or two of avocado oil to the preheated grill.
- Sear the pork briefly on all sides (about 2-3 minutes per side) to develop a flavorful crust and add color. Avoid cooking the pork all the way through at this stage.
Set Up for Woodfire Cooking:
- Fill the pellet hopper of your Ninja Woodfire Grill with wood pellets (pecan pellets are recommended for a mild, nutty smoke flavor).
- Insert a probe thermometer into the center of the stuffed pork, ensuring it is positioned to accurately monitor the internal temperature.
Woodfire Cook:
- Place the seared and stuffed pork on the grill grates.
- Set the Ninja Woodfire Grill to the “Smoke” setting at 250-275°F and cook until the internal temperature reaches 135°F. This will allow for carryover cooking to bring the final temperature to the desired level.
- Monitor the internal temperature closely using the probe thermometer.
Broil for Crust (Optional):
- If a more pronounced crust is desired, lightly coat the pork with additional avocado oil.
- Switch the Ninja Woodfire Grill to the “Broil” setting and preheat.
- Broil the pork for approximately 5 minutes, or until the crust reaches your desired level of browning and crispness. Watch carefully to prevent burning.
Rest and Slice:
- Remove the cooked pork from the grill and let it rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
- Remove the kitchen twine.
- Slice the pork into medallions approximately ½ inch thick.
- Serve immediately and enjoy!
The magic of this Woodfire Stuffed Pork Tenderloin lies in the careful preparation and attention to detail. Opening and flattening the pork tenderloin before stuffing alters the texture, providing wide slices with an even distribution of filling. This ensures every bite delivers a harmonious blend of pork, stuffing, and seasoning.
The stuffing itself is a symphony of flavors. Cream cheese provides a creamy base, while spinach adds earthy notes and nutritional value. Mozzarella cheese melts beautifully, binding the stuffing together. Garlic and onion provide aromatic depth, while black pepper and Chinese five spice add warmth and complexity. The optional MSG enhances the savory notes, creating a truly unforgettable flavor profile.
Why This Woodfire Stuffed Pork Tenderloin Recipe Works
This recipe excels because of its controlled flavor profile. The dry brine seasons the pork without drying it out, while the rub adds aromatic complexity without overpowering the other flavors. The smoke from the wood pellets enhances the overall experience, providing a subtle smoky backdrop rather than a dominant flavor.
The rub is carefully crafted to build layers of flavor. Granulated garlic, granulated onion, black pepper, Chinese five spice, turmeric, and MSG work together to create a well-rounded seasoning profile. By omitting salt from the rub, the recipe ensures that the finished slices are evenly seasoned from edge to center, a crucial detail for stuffed meats.
The choice of wood pellets also plays a significant role. Pecan pellets impart a mild, nutty smoke that complements the pork without overwhelming it. This subtle smoky flavor enhances the overall dish, adding depth and complexity without masking the other flavors.
Flexibility is another key element of this recipe. The cooking time may vary depending on the thickness of the pork and the specific characteristics of your Woodfire grill. By monitoring the internal temperature with a probe thermometer and adjusting the cooking time as needed, you can ensure that the pork is cooked to perfection.
The Payoff: A Delicious and Impressive Pork Dish
Once sliced, the Woodfire Stuffed Pork Tenderloin reveals its beauty. The cross-section displays clean layers of pork and stuffing, with the seasoning evenly distributed throughout. The cheese is perfectly melted, and the spinach retains its vibrant green color. The pork is juicy and tender, a testament to the careful preparation and cooking techniques.
The flavor is a harmonious blend of creamy, savory, and smoky notes. The creaminess of the stuffing complements the savory rub, while the warmth of the five spice and turmeric adds depth and complexity. The smoke provides a subtle backdrop, enhancing the overall flavor experience without overpowering the other ingredients. Most importantly, the pork is cooked perfectly, remaining tender and moist throughout.
This recipe is designed to fit into your busy lifestyle. The pork can be prepped ahead of time, allowing you to streamline the cooking process on a weeknight. The impressive presentation makes it perfect for guests, while the relatively quick cooking time means you won’t be stuck in the kitchen for hours. Once the Woodfire grill is set up, it does most of the work for you.
This Woodfire Stuffed Pork Tenderloin recipe encourages experimentation and personalization. After tasting the finished dish, you can reflect on what worked well and what could be improved next time. This ongoing refinement is part of what makes this recipe so rewarding. It’s a solid foundation that you can confidently repeat, adapting it to your own preferences and tastes.
In conclusion, this Woodfire Stuffed Pork Tenderloin is a testament to the power of restraint. It doesn’t rely on gimmicks or excessive flavors. It focuses on technique, balance, and timing, resulting in a truly exceptional dish. Every choice made during the cooking process has a clear purpose, and that intentionality is evident in the final result.
If you’re looking for a pork dish that is both elegant and easy to prepare, this Woodfire Stuffed Pork Tenderloin is the perfect choice. It elevates pork tenderloin to new heights, proving that with the right preparation, stuffing, and cooking techniques, this humble cut can be transformed into a culinary masterpiece. This is pork done with intention, cooked on the Woodfire, and finished to perfection.
Ingredient and Equipment Links:
Get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
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