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
Scale
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.
