Broccoli Cheese Stuffed Pork

Nothing beats the smoky flavors of grilled pork tenderloin stuffed with creamy broccoli and cheddar cheese. Every time I make these Broccoli Cheese Stuffed Pork Tenderloins, the whole backyard smells incredible and the family can hardly wait to dig in. With oozing cheese, savory bacon, and perfectly cooked meat, this recipe is my go-to for special weekends or when I just want to show off a little at the grill.

Every time I bring these out at a cookout, they disappear in minutes. I tried this twist after running out of fancy ingredients, and it is now my kids’ favorite version.

Ingredients

• Pork tenderloin: Choose center-cut pieces that are about the same thickness throughout so they cook evenly
• Dry pork rub: Any blend you love just make sure it is fresh and fragrant for best flavor
• Finely diced broccoli: Use fresh broccoli crowns sliced super small for even mixing avoid stalks
• Cream cheese: Go for full-fat and let it soften to room temperature so your filling is silky
• Cheddar cheese: Buy a good-quality block and shred it yourself for better meltability
• Pepper: Grind fresh for the brightest flavor
• Bacon: Use thick-cut bacon for the crispiest wrapping
• Honey mustard dressing: Pick one with a real tang as it balances the richness of the filling
• Cherry tomatoes: Juicy bites for a fresh and colorful finish
• Green onions: These bring brightness and a bit of crunch as a garnish

Instructions

Prepare the Grill:

Start your charcoal grill so you have time to get it to temperature. You want medium-low coals and a spot for indirect heat. The prep will take you about 30 minutes.

Slice and Butterfly the Tenderloin:

With a sharp knife slice the whole tenderloin into eight even medallions. For each piece make a deep incision through the side then open it like a book without cutting all the way through.

Pound and Season:

Open each butterflied piece flat. Cover with wax paper and use the flat side of a meat mallet to gently pound until about half an inch thick. Sprinkle both sides with dry rub making sure to coat evenly.

Mix the Filling:

In a mixing bowl stir softened cream cheese broccoli bits and one cup of shredded cheddar cheese until evenly combined. Add black pepper to taste for a little kick. The texture should be thick and spreadable.

Fill and Wrap:

Divide the filling between all eight pork pieces spreading it over one side of each. Fold them closed so the filling is tucked inside then wrap each bundle tightly in two strips of bacon seam-side down.

Set up the Grill:

Push charcoal to one side of the grill to create indirect heat. You want the grill at about two hundred fifty degrees so the pork cooks gently without burning.

Grill the Pork:

Arrange all bacon-wrapped and stuffed tenderloins on the cool side of the grill. Close the lid and cook low and slow for up to one and a half hours. You are looking for an internal temp of one hundred forty-five degrees.

Finish with Cheese and Dressing:

When the pork hits temp brush with honey mustard dressing and sprinkle the rest of the cheddar cheese over the tops. Close the lid for one to two minutes just until the cheese melts deliciously.

Plate and Garnish:

To serve pile the tenderloins onto a big platter. Scatter diced cherry tomatoes and green onions all around for brightness and a pop of color.

Cream cheese is a real game-changer here because it keeps the filling creamy even after grilling. One time my nephew helped stuff the pork and his hands were so covered in cheese and bacon he was giggling for twenty minutes.

Storage Tips

Leftovers can go in the fridge for up to three days. Wrap tightly so the pork stays moist and the bacon keeps a little crisp. For best results reheat in a hot oven for ten minutes the next day instead of microwaving.

Ingredient Substitutions

If you only have boneless pork chops you can use those as the base. Monterey Jack or mozzarella work well in place of cheddar. Swap in cauliflower rice if you want a lower carb version.

Serving Suggestions

Pair with herbed rice roasted potatoes or just some crusty bread to mop up juices. Sautéed green beans or a crisp slaw are nice fresh sides to balance the richness.

Cultural Inspiration

Stuffed pork is a classic in many cuisines. This recipe echoes Southern US traditions with its use of bacon cheese and bright veggies. Every region adds their own twist but smoky bacon is always a winner.

Seasonal Adaptations

In summer add grilled corn kernels or diced red bell pepper to the filling. In winter try sautéed mushrooms or spinach mixed into the cheese. For fall roasted apple slices on top of each pork bundle add sweetness. A few helpful notes about the recipe: Do not skip pounding the pork or it will cook unevenly. Check your grill temp often for the juiciest results. Use a meat thermometer for precise doneness.

Success Stories

Every family has a favorite version of cheesy stuffed pork. After serving this at a big birthday picnic I got requests for the recipe from several neighbors and now it pops up at block parties all year.

Freezer Meal Conversion

To freeze prep pork bundles up to the point before grilling. Wrap tightly in plastic and foil and freeze up to two months. Thaw overnight in the fridge then cook as usual for a super easy future dinner.

Let the pork rest for a few minutes before slicing. Serve hot, and enjoy every cheesy, juicy bite!

Common Recipe Questions

→ What’s the best way to butterfly the pork tenderloins?

Slice each tenderloin most of the way through, then open flat and gently pound with a meat mallet for even thickness.

→ Can I prepare these without a grill?

Yes, cook in the oven at 425°F for 20-30 minutes, then top with cheese and return to melt.

→ What type of cheese works best for the filling?

Sharp cheddar delivers strong flavor, but you may use Monterey Jack or a cheese blend as substitutes.

→ How do I ensure the pork stays juicy?

Wrap tightly with bacon and cook slowly over indirect heat; avoid overcooking beyond 145°F internal temperature.

→ Are there flavorful vegetable alternatives to broccoli?

Cauliflower or spinach can be finely chopped and used in place of broccoli for a different twist.

→ Can I prep the stuffed pork in advance?

Yes, assemble the stuffed tenderloins and refrigerate for several hours prior to grilling or roasting.