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stuffed pork tenderloin

Woodfire Stuffed Pork Tenderloin

Woodfire Stuffed Pork Tenderloin delivers creamy spinach and cheese wrapped in juicy pork with a light smoky finish. It looks impressive, slices beautifully, and cooks fast while still feeling like a special meal.
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Course: Main Course
Cuisine: American
Keyword: ninja woodfire
Prep Time: 15 minutes
Cook Time: 45 minutes
Rest: 5 minutes
Servings: 4
Calories: 748kcal
Author: Dad

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

Calories: 748kcal | Carbohydrates: 19g | Protein: 49g | Fat: 54g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 6306mg | Potassium: 1194mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7624IU | Vitamin C: 7mg | Calcium: 346mg | Iron: 5mg
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