Broccoli Cheese Stuffed Pork (Print-Friendly Version)
Tender pork stuffed with broccoli, bacon, cream cheese, and cheddar, cooked slowly on the grill for rich flavor.
# Ingredients You'll Need:
→ Pork
01 -
1.1–1.1 kg pork tenderloin
02 -
60 ml dry pork rub
03 -
16 slices bacon
→ Filling
04 -
225 g broccoli, finely diced
05 -
115 g cream cheese, softened
06 -
170 g shredded cheddar cheese, divided
07 -
freshly ground black pepper, to taste
→ Finishing and Garnish
08 -
60 ml honey mustard dressing
09 -
150 g cherry tomatoes, diced
10 -
2 green onions, diced
# How to Make It:
01 -
Ignite charcoal and allow it to heat until ashed over, suitable for indirect grilling.
02 -
Slice tenderloin into 8 equal pieces. Butterfly each portion by cutting through the side without separating fully.
03 -
Lay each butterflied pork piece flat, cover with wax paper, and gently pound with a meat mallet to an even thickness.
04 -
Evenly sprinkle pork medallions on both sides with dry rub.
05 -
Mix softened cream cheese, diced broccoli, and 85 g shredded cheddar in a bowl. Season with black pepper.
06 -
Divide cheese and broccoli mixture over one side of each pork piece. Fold to enclose filling and wrap each parcel with 2 bacon slices.
07 -
Arrange hot charcoal to one side for indirect cooking. Confirm grill temperature is approximately 120°C.
08 -
Place wrapped pork on the cool side of the grill. Close lid and cook for 90 minutes, or until pork reaches 63°C internal temperature.
09 -
Brush each pork portion with honey mustard dressing, top with remaining cheddar, close lid, and melt cheese for 1–2 minutes.
10 -
Plate pork bundles and garnish with diced cherry tomatoes and green onions. Serve immediately.
# Extra Information:
01 -
Tenderloins may be roasted at 220°C (425°F) in a conventional oven for 20–30 minutes for similar results.