If you’re on the hunt for a spectacular centerpiece that brings together juicy pork, cheesy indulgence, and vibrant veggies, then this Broccoli Cheese Stuffed Pork Tenderloin Recipe is exactly what you need. Imagine tender pork medallions stuffed with a luscious mixture of cream cheese, sharp cheddar, and finely diced broccoli, all wrapped in smoky bacon and grilled to perfection. This dish strikes the perfect balance between comfort food and impressive presentation, making it ideal for family dinners or special occasions where you want to impress without the fuss.
Ingredients You’ll Need
This Broccoli Cheese Stuffed Pork Tenderloin Recipe relies on a handful of simple yet crucial ingredients that each bring something special to the table. From the flavorful pork rub to the fresh crunch of broccoli and the creamy richness of cheeses, these components marry beautifully to create a dish that is bursting with texture and taste.
- Pork tenderloin (1.1–1.1 kg): The lean, tender cut that serves as the perfect canvas for stuffing and wrapping.
- Dry pork rub (60 ml): Adds depth and smoky spice to the pork, enhancing its natural flavor.
- Bacon (16 slices): Provides a crispy, salty wrapper that keeps the pork juicy and introduces a lovely smokiness.
- Broccoli (225 g, finely diced): Brings a fresh, slightly crunchy texture and a pop of green, fueling both taste and nutrition.
- Cream cheese (115 g, softened): Creamy base that binds the filling ingredients and balances the sharper cheddar.
- Shredded cheddar cheese (170 g, divided): Sharp, melty, and rich, cheddar adds mouthwatering flavor and gooey texture.
- Freshly ground black pepper (to taste): Offers a subtle kick, perfectly blending with the creamy stuffing.
- Honey mustard dressing (60 ml): A sweet and tangy glaze that brightens the pork once cooked.
- Cherry tomatoes (150 g, diced): Adds a fresh, juicy garnish that elevates the dish visually and flavor-wise.
- Green onions (2, diced): Their mild onion flavor and vibrant green color make the final presentation pop.
How to Make Broccoli Cheese Stuffed Pork Tenderloin Recipe
Step 1: Prepare the grill
Starting with charcoal grilling ensures your pork tenderloin will soak up that classic smoky aroma. Ignite the charcoal and let it burn until the coals are covered in white ash — this is the moment for their heat to be just right for indirect grilling.
Step 2: Butterfly the pork
Slice your pork tenderloin into 8 equal pieces. Then carefully butterfly each piece by slicing through the side without cutting all the way through. This technique creates a pocket perfect for stuffing and helps the medallions cook evenly.
Step 3: Pound to even thickness
Lay each butterflied piece flat and cover with wax paper to prevent mess. Gently use a meat mallet to even out the thickness. This step makes sure the pork cooks uniformly, preventing any dry or undercooked spots.
Step 4: Season the pork
Sprinkle the dry pork rub evenly over both sides of each pork medallion. This seasoning layer will penetrate the meat, providing that deep, savory flavor with every bite.
Step 5: Make the cheese and broccoli filling
In a bowl, mix together softened cream cheese, diced broccoli, and 85 grams of shredded cheddar cheese. Season this delightful mixture with a generous grind of black pepper. This filling is creamy, cheesy, with a fresh crunch — the heart of the Broccoli Cheese Stuffed Pork Tenderloin Recipe.
Step 6: Stuff and wrap the pork
Divide the cheese and broccoli mixture evenly over one side of each butterflied pork piece. Carefully fold the pork over to enclose the filling. Wrap each parcel with two bacon slices, ensuring the filling stays intact and adding that irresistible bacon crispiness.
Step 7: Set up for indirect grilling
Arrange your hot charcoal to one side of the grill for indirect cooking. The temperature should settle around 120°C — a slow and steady heat that cooks the pork gently, keeping it all juicy and tender.
Step 8: Cook the pork parcels
Place the bacon-wrapped pork bundles on the cooler side of the grill. Close the lid and let them cook slowly for about 90 minutes. Use a thermometer to confirm the internal temperature reaches 63°C — perfect for safely cooked and moist pork.
Step 9: Glaze and melt cheese
Once cooked, brush each pork bundle lightly with honey mustard dressing. Sprinkle the remaining cheddar cheese on top, then close the lid just long enough (1 to 2 minutes) to let the cheese melt into a gooey, golden blanket.
Step 10: Garnish and serve
Plate each pork parcel and finish with a colorful garnish of diced cherry tomatoes and green onions. These fresh toppings add brightness and texture, making the dish as beautiful as it is delicious.
How to Serve Broccoli Cheese Stuffed Pork Tenderloin Recipe
Garnishes
Adding diced cherry tomatoes and green onions as garnish brings not only vibrant color but a fresh, juicy contrast to the richness of the stuffed pork. Fresh herbs like parsley or chives could also add a lovely finishing touch.
Side Dishes
This dish pairs wonderfully with simple roasted vegetables, creamy mashed potatoes, or even a crisp green salad to balance the hearty flavors. Consider garlic bread or a light pilaf for a comforting, well-rounded meal.
Creative Ways to Present
Serve the pork parcels sliced on a wooden board or a rustic platter, letting the cheese filling peek out. Drizzle extra honey mustard dressing or place dollops of the broccoli and cheese filling on the side for guests to enjoy more of that creamy goodness.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Broccoli Cheese Stuffed Pork Tenderloin portions tightly in foil or plastic wrap and store in the fridge for up to 3 days. Keeping the bacon intact helps retain moisture during storage.
Freezing
You can freeze cooked pork parcels wrapped individually in plastic wrap and foil. For best taste and texture, enjoy within 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the pork gently in a low oven at around 160°C, covered to keep moisture, or in a microwave on medium power. Finish with a quick broil or grill to crisp up the bacon and melt the cheese again.
FAQs
Can I use fresh broccoli instead of frozen?
Absolutely! Fresh broccoli is preferred for better texture and flavor in the filling. Just make sure to finely dice it so it cooks evenly within the pork parcels.
Is it necessary to use bacon for wrapping?
While bacon adds fantastic flavor and moisture retention, you could substitute prosciutto or omit the wrapping if you want a lighter option, though some juiciness may be lost.
Can this recipe be made indoors?
Yes, you can adapt this recipe for the oven by baking the pork parcels at 150°C for about 90 minutes and finishing under the broiler to melt the cheese and crisp the bacon.
What if I don’t have a meat mallet?
No worries! You can use the bottom of a heavy pan or rolling pin to gently pound the pork to an even thickness. Just be careful to avoid tearing the meat.
How do I know when the pork is fully cooked?
Use a meat thermometer to check the internal temperature. It should reach 63°C for safe consumption while remaining tender and juicy. Cooking times can vary based on grill performance.
Final Thoughts
This Broccoli Cheese Stuffed Pork Tenderloin Recipe is a deliciously rewarding way to elevate a simple pork tenderloin into a show-stopping meal. From the creamy, cheesy filling to the smoky bacon wrapping and fresh garnishes, every bite is an explosion of flavor and texture. I encourage you to give this recipe a try—it’s a guaranteed crowd-pleaser that feels like a warm hug at your dinner table.
Print
Broccoli Cheese Stuffed Pork Tenderloin Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Broccoli Cheese Stuffed Pork recipe features tender pork tenderloin medallions stuffed with a savory mixture of cream cheese, broccoli, and cheddar, wrapped in crispy bacon, and slow-cooked on a charcoal grill. The indirect grilling method ensures juicy, flavorful pork with beautifully melted cheese topping, finished with a honey mustard glaze and fresh tomato-green onion garnish. Perfect for a special gathering or weekend barbecue.
Ingredients
Pork and Seasoning
- 1.1–1.1 kg pork tenderloin
- 60 ml dry pork rub
- Freshly ground black pepper, to taste
- 16 slices bacon
Stuffing
- 225 g broccoli, finely diced
- 115 g cream cheese, softened
- 170 g shredded cheddar cheese, divided
Toppings and Garnish
- 60 ml honey mustard dressing
- 150 g cherry tomatoes, diced
- 2 green onions, diced
Instructions
- Prepare the Grill: Ignite charcoal and allow it to heat until ashed over, setting up for indirect grilling.
- Prepare Pork Medallions: Slice the pork tenderloin into 8 equal pieces. Butterfly each piece by slicing through the side without fully separating it.
- Pound Pork Evenly: Lay each butterflied pork piece flat, cover with wax paper, and gently pound with a meat mallet to ensure an even thickness for uniform cooking.
- Season Pork: Sprinkle both sides of each pork medallion evenly with the dry pork rub and a sprinkle of freshly ground black pepper.
- Make Stuffing: In a bowl, combine softened cream cheese, finely diced broccoli, and 85 g of shredded cheddar cheese. Mix well and season with freshly ground black pepper to taste.
- Assemble Pork Bundles: Spread the cheese and broccoli mixture over one side of each pork piece. Fold the pork to enclose the filling, then wrap each bundle with 2 slices of bacon, securing the filling.
- Set Up Grill for Indirect Cooking: Arrange hot charcoal on one side of the grill to create a two-zone cooking area. Ensure the grill temperature is approximately 120°C (250°F).
- Cook the Pork: Place the bacon-wrapped pork bundles on the cooler side of the grill. Close the lid and cook for about 90 minutes, or until the internal temperature of the pork reaches 63°C (145°F).
- Finish with Topping: Brush each pork bundle with honey mustard dressing, sprinkle the remaining cheddar cheese on top, close the lid, and allow the cheese to melt for 1–2 minutes.
- Serve: Transfer the pork bundles to a serving plate. Garnish with diced cherry tomatoes and green onions. Serve immediately while warm and juicy.
Notes
- Maintain grill temperature carefully to prevent overcooking or drying out the pork.
- Use a meat thermometer to precisely check the internal temperature for safety and optimal juiciness.
- Butterflying and pounding the pork tenderloin ensures even cooking and easier stuffing.
- You can substitute honey mustard dressing with your preferred glaze if desired.
- Allow the pork to rest for a few minutes after grilling for better juice retention.
