Description
Deliciously juicy pork tenderloin stuffed with a creamy broccoli and cheddar cheese mixture, wrapped in crispy bacon, and cooked low and slow over indirect charcoal grill heat. Finished with a tangy honey mustard glaze and topped with fresh cherry tomatoes and green onions for a flavorful and elegant meal.
Ingredients
Pork and Bacon
- 1.1–1.1 kg pork tenderloin
- 16 slices bacon
- 60 ml dry pork rub
- Freshly ground black pepper, to taste
Stuffing
- 225 g broccoli, finely diced
- 115 g cream cheese, softened
- 85 g shredded cheddar cheese
Topping
- 85 g shredded cheddar cheese (remaining)
- 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, suitable for indirect grilling, creating a cooler side for slow cooking.
- Butterfly the Pork: Slice the tenderloin into 8 equal pieces. Butterfly each portion by slicing through the side without cutting all the way through, creating a flap.
- Pound the Meat: Lay each butterflied pork piece flat, cover with wax paper, and gently pound with a meat mallet until they reach an even thickness for uniform cooking.
- Season Pork: Evenly sprinkle both sides of the pork medallions with the dry pork rub and some freshly ground black pepper to build flavor.
- Make Filling: In a bowl, combine softened cream cheese, finely diced broccoli, and 85 g shredded cheddar cheese. Season the mixture with freshly ground black pepper.
- Stuff and Wrap: Divide the cheese and broccoli mixture over one side of each pork piece. Fold the pork over the filling to enclose it completely, then wrap each parcel securely with 2 slices of bacon.
- Set Up for Indirect Cooking: Arrange the hot charcoal to one side of the grill to create a cooler zone. Confirm the grill temperature is about 120°C (248°F).
- Cook Pork: Place the bacon-wrapped pork parcels on the cool side of the grill. Close the lid and cook for 90 minutes, or until the internal temperature of the pork reaches 63°C (145°F) for safe doneness.
- Glaze and Melt Cheese: Brush each cooked pork portion with honey mustard dressing, sprinkle the remaining shredded cheddar cheese on top, close the lid, and let the cheese melt for 1–2 minutes.
- Serve: Plate the stuffed pork bundles and garnish with the diced cherry tomatoes and green onions. Serve immediately for the best taste and texture.
Notes
- Maintaining the grill temperature at around 120°C is crucial for slow, even cooking to keep the pork tender and juicy.
- Using indirect heat prevents the bacon from burning while allowing it to crisp up nicely.
- Allow the pork to rest a few minutes after cooking to let juices redistribute before serving if desired.
- The stuffing can be customized with other cheeses or finely chopped vegetables according to preference.
- Using a meat thermometer ensures the pork is cooked safely to the correct internal temperature.
