Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

This is an easy


  • 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.


Keywords: stuffed pork, pork tenderloin, mushrooms

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