Tested till perfect Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

Recipe4 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 to 4


    1 pork tenderloin (about 12 oz/375 g)
    2 tbsp (25 mL) grated Parmesan cheese
    2 tbsp (25 mL) minced fresh parsley
    1/4 tsp (1 mL) each salt and pepper
    1/3 cup (75 mL) minced drained oil-packed sun-dried_tomatoes
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Cut pork lengthwise almost but not all the way through; open like book. Sprinkle with Parmesan cheese, parsley, salt and pepper. Sprinkle sun-dried tomatoes down centre. Fold pork over filling; secure with toothpicks.

Place on greased grill over medium-high heat; close lid and grill, turning occasionally, until just a hint of pink remains inside, about 18 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Remove toothpicks and slice.

Additional information :

Tip: For more-generous servings, grill two pork tenderloins, doubling the filling ingredients.

Nutritional Information Per each of 4 servings: about

cal 250 pro 43g total fat 7g sat. fat 2g
carb 2g fibre 1g chol 98mg sodium 307mg

% RDI:

calcium 5 iron 18 vit A 3 vit C 20
folate 5
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