Woodfire Stuffed Pork Tenderloin is one of those recipes that looks like you worked way harder than you actually did.
From the outside it feels like a special occasion dish. Inside, it is rich, creamy, smoky, and balanced in a way that makes each slice feel intentional.
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This Woodfire Stuffed Pork Tenderloin takes a premium cut and treats it with just enough technique to elevate it without turning it into a weekend long project. That balance is what makes this recipe stand out and why it earns a repeat spot in the rotation.
Woodfire Stuffed Pork Tenderloin
Equipment
- Ninja Woodfire Grill
- Sharp knife
- Meat mallet
- Cutting Board
- Mixing bowl
- Kitchen twine
Ingredients
- 1.5 LB Pork Tenderloin (2)
Dry Brine
- 3 tablespoon Diamond Crystal Kosher Salt
Stuffing
- 8 OZ Cream Cheese Softened
- 8 OZ Frozen Spinach Thawed
- 7 Cloves Garlic Minced
- 1 tablespoon Granulated Onion
- ½ tablespoon Black Pepper
- ½ tablespoon Chinese Five Spice
- 1 teaspoon kosher salt
- 1 teaspoon MSG
- 1 Cup Mozzarella Cheese Shredded
Rub
- 2 tablespoon Granulated Garlic
- 2 tablespoon Granulated Onion
- 1 tablespoon Black Pepper
- 1 tablespoon Chinese Five Spice
- 1 tablespoon Turmeric
- 1 teaspoon MSG
- 6 tablespoon Avocado oil Estimated (Used for the Grill and Broil Sections)
Instructions
Prepare the Pork
- Pat the pork tenderloins dry. Open each tenderloin like a book using a sharp knife, then flatten it out. Lightly pound with a mallet to create an even thickness.
Dry Brine
- Lightly dust both sides of the pork with Diamond Crystal kosher salt. Place in the refrigerator for about 1 hour.
Make the Stuffing
- Combine cream cheese, thawed spinach, garlic, onion, black pepper, Chinese five spice, kosher salt, optional MSG, and shredded mozzarella. Mix until fully combined, then refrigerate while the pork brines.
Make the Rub
- Mix granulated garlic, granulated onion, black pepper, Chinese five spice, turmeric, and MSG. Do not add salt.
Preheat the Woodfire
- About 10 minutes before the brine time is done, set the Ninja Woodfire to Grill High and allow it to preheat.
Stuff and Tie the Pork
- Lay the pork flat and spread the stuffing evenly, keeping it slightly away from the edges. Roll the pork lengthwise, pushing the stuffing inward to seal. Tie with kitchen twine to secure.
Season and Sear
- Coat the outside of the pork with the dry rub. Add avocado oil to the hot grill and sear the pork briefly on all sides to develop color. Do not cook through.
Set Up for Woodfire Cooking
- Fill the pellet hopper with smokin pecan pellets and give it the Dad Shake. Insert a probe thermometer into the center of the pork.
Woodfire Cook
- Cook until the internal temperature reaches 135°F, allowing for carryover cooking.
Broil for Crust
- If additional crust is desired, lightly coat the pork with avocado oil and switch to broil. Preheat and broil for about 5 minutes until the crust looks right.
Rest and Slice
- Rest the pork for 5 to 10 minutes. Remove the twine and slice into medallions.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What makes this cook interesting starts before the Woodfire ever heats up. Pork tenderloin is already a tender cut, but the way it is opened and flattened changes the entire eating experience. Instead of thick medallions, you get wide slices that hold stuffing edge to edge. As a result, every bite delivers pork, filling, and seasoning together. That matters, because the filling is not just there for looks. It plays a real role in the flavor of the finished dish.
The stuffing brings together cream cheese, spinach, mozzarella, garlic, onion, black pepper, Chinese five spice, kosher salt, and optional MSG. Once mixed, it becomes creamy but structured, savory but not heavy. The five spice adds warmth without pushing sweetness. The garlic shows up clearly but does not overpower. The cheese melts into the spinach instead of separating. Because the pork was dry brined earlier, the filling does not have to do all the work. It supports the meat instead of covering it up.
Why Woodfire Stuffed Pork Tenderloin Works So Well
One of the biggest strengths of this Woodfire Stuffed Pork Tenderloin is how controlled the flavors are. Nothing fights for attention. The dry brine seasons the meat without pulling moisture out. The rub adds aromatics rather than heat. The smoke from the pellets comes through as a background note, not the headline. Even the crust is handled carefully, with adjustments made late in the cook to get the texture just right.
The rub itself keeps things grounded. Granulated garlic, granulated onion, black pepper, Chinese five spice, turmeric, and MSG build layers instead of volume. There is no added salt here because the pork was already seasoned. That detail matters. It keeps the finished slices seasoned evenly from edge to center, which is not always easy with stuffed meats.
Smoke choice also plays a role. Smokin pecan pellets add a mild, nutty smoke that complements pork without dominating it. You taste it after the bite, not before. That is exactly where smoke should land on a dish like this.
Another reason this recipe works is flexibility. During the cook, adjustments are made based on probe placement and crust development. The decision to broil at the end comes from observation, not a preset plan. That mindset matters. It shows that the recipe responds to the food, not the other way around. The result is a tender center with a crust that actually looks and tastes finished.
The Payoff of Woodfire Stuffed Pork Tenderloin
Once sliced, the payoff becomes obvious. The cross section shows clean layers. Pork on the outside, stuffing in the center, and seasoning evenly distributed throughout. The cheese stays where it belongs. The spinach keeps its color. The pork remains juicy from end to end.
Flavor wise, this Woodfire Stuffed Pork Tenderloin delivers contrast without confusion. The creaminess of the filling balances the savory rub. The warmth of the five spice and turmeric comes through gently. The smoke adds depth without dryness. Most importantly, the pork is cooked properly. It stays tender and moist, which is not guaranteed with stuffed proteins if timing goes wrong.
This dish also shines because of how it fits into real life cooking. It can be prepped ahead and cooked later. It works for a weeknight if you plan it. It feels special enough for guests without being stressful. You are not stuck hovering over it for hours. The Woodfire does the heavy lifting once it is set up.
There is also something satisfying about a recipe that allows reflection at the end. After tasting, there is room to think about what worked and what could change next time. That kind of honesty is part of what makes this recipe valuable. It is not locked in stone. It is a solid foundation you can repeat confidently.
In the end, this Woodfire Stuffed Pork Tenderloin is about restraint. It does not rely on gimmicks. It does not chase heat or sweetness. It focuses on technique, balance, and timing. Every choice made during the cook has a clear reason behind it, and you can taste that in the final result.
If you are looking for a pork dish that feels elevated without being complicated, this one delivers. It proves that with the right prep, the right stuffing, and a little attention during the cook, pork tenderloin can move well beyond basic. This is pork done with intention, cooked on the Woodfire, and finished exactly when it should be.
Ingredient and Equipment Links:
Use Dad's Affiliate Link & get your own Ninja Woodfire Pro Connect Outdoor Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
Raised Grates for Ninja Woodfire:
https://amzn.to/3LjweU2
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