Stuffed Pork Tenderloin; last sunflowers

I love stuffing pork tenderloin.

The stuffing adds flavor and helps keep the pork moist.

It’s easy to do – all you need is a sharp knife and some kitchen string.

I’ll admit that my tenderloin doesn’t end up being tied as perfectly as if it had been done by a French butcher, but I long ago decided that taste is more important than appearance.

If the majority of the stuffing stays in place I’m happy.

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Stuffed Pork Tenderloin

This is an easy

  • Author: Kate
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Grilling


  • 1 pork tenderloin, 14oz, 400gr
  • 2 tsp olive oil
  • 1 1/2 tsp paprika
  • 1 clove garlic, minced or crushed
  • 1/3 cup (1.5oz (45gr) mushrooms, trimmed, chopped
  • 1 1/2 tbs bread crumbs
  • 1 tbs ketchup
  • 1 tsp Worcestershire sauce
  • 1 tbs snipped fresh rosemary
  • 1 tbs snipped fresh chives
  • Barbecue Sauce:
  • 1/4 cup (2oz, 60ml) ketchup
  • 1/2 cup (4oz, 120ml) tomato sauce
  • 2 tbs cider vinegar
  • 2 tbs molasses
  • 1 tbs Worcestershire sauce
  • 2 tsp dry mustard
  • 2 tsp dried oregano
  • 1 tsp garlic powder


  • Heat olive oil in small skillet over medium heat.
  • Add paprika and sauté for 1 minute.
  • Add mushrooms and garlic and sauté for 3 – 4 minutes, until starting to brown and soften.
  • Meanwhile, butterfly pork tenderloin – cut it in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.
  • Open it and pound lightly with a meat mallet so that it lies flattish… or use the edge of a plate. You just want it to be flat and easy to work with.
  • When mushrooms are done put into a small bowl and add bread crumbs, herbs, Worcestershire and ketchup.
  • Mix well and spread on one side of pork about 1/8 inch from the edge.
  • Fold other side over and tie with kitchen string.
  • Cook pork on barbecue grill for 30 minutes or until done, basting during the last 10 minutes with Barbecue Sauce.
  • When done, slice and serve with more Barbecue Sauce on the side.
  • Barbecue Sauce:
  • Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
  • Simmer 10 – 15 minutes, remove from heat and use when needed.
  • Sauce will keep for a week in the refrigerator.


Substitute 1 tsp dried for each of the fresh herbs.
Nutrition info assumes all of the barbecue sauce.
To tie the pork: Cut five 6 inch lengths of string. Wrap around pork and tie every 2 inches – making certain that you do one as close to each end as possible.
Substitute purchased Barbecue Sauce if you prefer.


  • Serving Size: 1/2 recipe
  • Calories: 439
  • Sugar: 30 g
  • Sodium: 660.9 mg
  • Fat: 10.5 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 2.8 g
  • Protein: 44.7 g
  • Cholesterol: 130 mg

Keywords: stuffed pork, pork tenderloin, mushrooms

For a simple dish try Grilled Pork Tenderloin with Mushrooms.

Stuffed Pork Tenderloin

These are the last of the sunflowers in our area.

The plantings, therefore the blooming, of the sunflowers are staggered. I assume that’s so the harvesting is also staggered since the equipment is shared.

I was taking care of my neighbor’s garden last week – this was their view:

And this was the final field visible from our deck:

Both photos were taken just over a week ago and the sunflowers in both fields have now bowed their heads. The fields are no longer yellow – just green as if the flowers were never there.

Usually the flowers last a little longer but the heat and drought caused them to droop earlier than usual.

I hope, for all our sakes that they are ripening.

7 thoughts on “Stuffed Pork Tenderloin; last sunflowers”

  1. Lovely pictures and view! I love sunflowers. So happy looking. My garden is producing cukes like crazy! I’m harvesting five or six a day. This is a first for me. A few days ago, I got 11. We had squoze cukes for dinner because there were just too many to do anything else with them. My pepper plants have not grown one inch. Not one! And I have one single green pepper out of three plants. I have no idea what happened. Also, none of my tomato plants in the garden have flowers even, but the one plant on the deck in the pot has five tiny tomatoes. I don’t get it.

    I’ve had a long week. Too many things going on. I don’t like busy weeks. Not like this kind of busy.

    • Do you make refrigerator pickles with them? We love them and they keep for a month or so. Thanks for reminding me…. I need to get some cukes to do that. My tomato plants have huge tomates that arent’ ripening in the hot weather – but are heavy so the stems are breaking. No flowers.
      No flowers on the winter squash. Just a weird summer garden.

      • Normally, I’d make refrigerator pickles, but for some reason this year, on a Tuesday, they’re the size of my pinky and on Wednesday, they’re the size of a zucchini! There’s no in-between. It’s just been such a weird summer for them. Happily, hubs loves the squoze cukes but I do make a little bowl of the sour cream ones for him too, even though I can’t eat them. I haven’t tried the Tofutti sour cream substitute yet, but I will. It’s just not as acidic as real sour cream so I’m not sure how they’ll taste. I did try the Tofutti cream cheese with chives replacement on hubs bagel and had a bite. It was like eating paste. Sucks.

        • By squoze cukes do you mean sliced thinly, salted, then rinsed and squeezed out before adding a dressing? If so that’s the way I always start any cucumber salad. I have one that I put a small onion, with a few cloves stuck in during the salting phase – and leave it all for 5 or 6 hours.
          My mother always ate the ones with sour cream added on boiled potatoes for dinner. One must get creative….
          Have you tried soft goat cheese instead of sour cream? Can you eat goat cheese?

          • I slice them really thin (I cheat now and use my food processor instead of by hand) and do the same with a sweet onion. Put them in a bowl, salt them and as I’m mixing them, I squeeze them hard. After they sit for four or five hours, I squeeze them over that bowl into another bowl, add a little white vinegar and some sugar to taste and that’s it. They’re light and tasty. I do eat sour cream cukes and slice them the same way, with onion and garlic and I let them sit with a little salt for about the same amount of time, but I drain those and, since I can’t use sour cream anymore, I now use Tofutti Sour Cream substitute. If I add a little vinegar and lemon, it’s darned close to actual sour cream so not bad at all. I’m still looking for goat milk and cheese here. You’d think being so rural, it would be easy to find, but it’s not. And I’m not sure why the bigger stores don’t carry it. I can get just about any other kind of cheese.

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