One of the standards I have come to use when grilling any pork tenderloin is 6-7 minutes per side over medium high heat. To me, a tenderloin has a flat side and two round sides so that is a total of 18-21 minutes.
This is the second time we made this version that we came up with and both times it was a huge hit with everyone in the house. But basically using this process (butterfly, stuff, grill 21 min) works with any flavors you like for the stuffing.
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Stuffed Pork Tenderlicious
Ingredients
1 ea pork tenderloin (not a pork loin, it's a pork tenderloin, about 1 lb)
3 Tablespoons pesto
1/4 cup Boursin cheese, crumbled
Salt and Pepper to taste
Instructions
Butterfly the pork tenderloin (see step by step below) and pound with a meat mallet to an even 1/4" thickness.
Spread pesto evenly over the flattened meat. Top with the crumbled Boursin cheese.
Roll up, jelly roll style and tie with kitchen twine. Season liberally with salt and pepper, a lot will fall off on the grill.
Grill for 7 minutes per side (21 minutes total) over medium high heat.
Let rest for 10 minutes, snip off twine, and slice on a bias.
Start with a well thawed pork tenderloin. If it's still partially frozen when you start pounding it with a mallet, the meat fibers will break and tear instead of flattening. Lay it so the "flat side" is on the bottom. That makes it a lot easier to cut.
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Using a very sharp knife, slice lengthwise carefully down to about 1/4 inch. Be careful not to cut all of the way through. I start with an initial slice at the thicker end of the loin and pull the cut open with my free hand as I keep slicing as shown. It is not one slice, it's a series of slices. Think of it as "opening it up".
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxrTF1iMVzusyBVpn3u8X76gO6Y3j3Uv95QsH_8d75T5bYdwBfmKr54BPgcKQ3imZ9pWzV2SW8IhwaQCv3HiBdmpESIh0IoyK5Vmo4iPuVOQqaa6LnZsTMHOLvB5cebbooM2PIIZWHE9e/s400/DSC_0271+resized.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnLnDHlNWi9e4L1uJxk9YJb1vScfvPa1sPsVoJ3gspA39fP0gzVmHK9suNeW60xb8a_D5Tz37aq2BYHVGdS5OFiEpM5EGl-w4zqVpyoynuwaQAgLtOg3H29fcmJFZdnjltfLMdfdaYpY6/s400/DSC_0272+resized.jpg)
Cover the top of the meat with plastic wrap and then pound the entire piece down to an even thickness.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHGRV-lrocneYysVJU_HCZ782C2v4XZq7eakYnEAf3hiWKoG1C2OPP2tcklSrSRpUcK9j10eqYnota8_-y3_PRBuffRqT0fugQFj4j6OTOgj8t4ZlypmFCG50VEpaqqPraGoAuy5TEU-YV/s400/DSC_0273+resized.jpg)
Top with the pesto and cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJFv2v7YgYZ8OQUkK5cbTKRTsKaf33VyNXNsGcwcV2mLYGQyZfnWJk2v3DW9kHtDoIxzjBQqwhZzKF6epspgUgcn7nRw20vx5wpp-iAxDqR-G266xglA7Z4KbVL7nVOih51xcVHMcxcpjz/s400/DSC_0274+resized.jpg)
Rolled, tied and seasoned! (In respect to Steph and her Auburn Tigers, that last statement should not be misconstrued to mean Roll Tide.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzErpOg5UC78tatrvDmd009GqFWpSXj2P-MDNXQ2mIuieGLKdMF7Pluk9-aH2g9CJOhzc8bt714GkYjb_l3z5JBw6m4-axjGU33PB1tEkg7ybKGng6_YzsMR2yyqz7ivr9NkVjnRpSDp63/s400/DSC_0276+resized.jpg)
When it is time to grill, I like to move the coals into two banks like this and then position the tenderloin above the gap at a height of about 5 inches. That way it's getting direct heat but not directly OVER the heat. In my opinion, this gives a more even "direct heat".
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnc5TzKyPp8ejZy7tsyoWLeWF-yaMF7KyymQTS5TH3yRsCbkJizBTqFsZ5zkatAvk7FWTNCyRgromvxuFWwNCnPTpOlwS2SuE3nUTyPYJcwaFZyGHzXVzZwwTU8hgDVRnKTFHelqxrupen/s400/DSC_0279+resized.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9H9xXf9EVT5Zwa4Y7lfUd5FXxetuFwmE_y05DxvMPKeRGlqbxIWemsTmzUxhcYsFlFOeN9rGcfWJaOIFbaVyctl79GhrdbsWk9K1HbgZAhJ2A0Me205gZvqOxZhYugUh2wmhrOI8QWDT6/s400/DSC_0280+resized.jpg)
Tonight we served it up with some skillet roasted potatoes and green beans. (Sorry no plated pics but it was Alexis' first dinner back home and it was 8pm on a school night at this point. Hell, I didn't even throw any garnish on the platter shot. I was hungry!)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm785S6VI1W3US-0QE_XMKauiO0LOdDENfgYSPzO2c8jn7NBhHBHqgBiS3Nl8d9qPOxTeurmYgGJyT8B-pbo4ZtjbW630e5bpdvUa5Qj-QDhKDgWsXP-xJwhfS5web0FcBF6_zxe3STTpE/s400/DSC_0285+resized.jpg)
Even though the green beans weren't in this pic, I had to mention them because they were Trevor's (10 y/0) contribution (one slice of bacon, sliced, browned and then just added a can of green beans). Simple, yes, but he is always proud to help feed the family. Plus it really helps me when I was busy finishing the other two dishes.
The drool worthy flavor let me know that the first time we made this it wasn't a fluke.
Quick Game:
You have a butterflied pork tenderloin in front of you right now and I am going to grill it for you, you just have to pick the ingredients (like an omelet station). What do you want in yours?