BBQ Stuffed Pork Tenderloin Recipe: Smoky Cheese and Herb Center

This recipe transforms pork tenderloin into a showstopping main with a smoky cheese and herb center. The stuffing keeps the meat tender while adding layers of flavor that complement the BBQ perfectly.

I’ve refined this method over years of cooking, ensuring the pork stays juicy and the filling stays intact. It’s a dish that impresses without complicated techniques.

Ingredients for Bbq Stuffed Pork Tenderloin

Transform pork tenderloin with smoky cheese, fresh herbs, and bold BBQ flavors in this impressive dish.

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The pork tenderloin is the star here. Opt for whole, untrimmed pieces from a trusted butcher or the meat counter at Whole Foods—they’ll have the best marbling. Smoked Gouda adds depth, but a sharp cheddar works if that’s what’s available. Look for blocks you can shred yourself (pre-shredded has anti-caking agents that don’t melt as well). Fresh herbs are non-negotiable for the herb center—dried won’t give you the same bright flavor.

No smoked Gouda? Pepper Jack or sharp cheddar bring their own character. Fresh spinach can be swapped with kale or Swiss chard—just blanch and drain well to remove excess water. For the BBQ sauce, Stubb’s or Sweet Baby Ray’s are reliable store-bought options. If you’re making your own, balance sweet and smoky with a touch of vinegar. The Dijon mustard can be regular yellow in a pinch, but the sharpness of Dijon really elevates the stuffing.

Pork tenderloin is best cooked fresh, but you can prep the stuffing 1 day ahead. Store leftovers in an airtight container for up to 4 days in the fridge. This reheats beautifully—cover with foil and warm in a 350°F oven for 15-20 minutes.

Step-by-Step Instructions for BBQ Stuffed Pork Tenderloin

Master the technique for perfectly tender pork with a smoky, cheesy herb center every time.

Step 1: Butterfly and Season the Pork Tenderloin

Place the 2 lb Pork Tenderloin on a cutting board and slice lengthwise down the center, stopping about ½ inch from the bottom. Open it like a book and cover with plastic wrap. Pound gently to an even ½-inch thickness using a meat mallet.

Rub the interior with 1 tsp Kosher Salt, 0.5 tsp Black Pepper, 1 tsp Smoked Paprika, and 1 tsp Onion Powder. This ensures the seasoning penetrates the meat while the stuffing adds complementary flavors. Let it sit while you prepare the filling.

Step 2: Prepare the Spinach, Cheese, and Herb Stuffing

In a bowl, combine the 2 cups Fresh Spinach, 4 oz Smoked Gouda Cheese, 0.25 cup Fresh Sage Leaves, leaves from the 4 whole Fresh Thyme Sprigs, 3 cloves Garlic Cloves, and 2 tbsp Dijon Mustard. The mustard acts as a binder while adding a subtle tang to balance the smokiness.

Mix thoroughly until the ingredients are evenly distributed and the cheese begins to melt slightly from the warmth of the spinach. The filling should be cohesive but not overly dense—this ensures it stays intact during cooking while still being easy to slice.

Step 3: Stuff, Roll, and Sear the Pork

Spread the stuffing evenly over the butterflied pork, leaving a ½-inch border on all sides. Roll the pork tightly around the filling, using kitchen twine to secure it every 1-2 inches. This keeps the shape uniform and prevents the stuffing from leaking out during cooking.

Heat 1 tbsp Olive Oil in a large oven-safe skillet over medium-high heat. Sear the pork seam-side down first for 2 minutes to set the shape, then roll to sear all sides until golden brown. This creates a flavorful crust while locking in juices.

Step 4: Roast and Glaze to Perfection

Preheat the oven to 375°F. Transfer the skillet to the oven and roast for 20-25 minutes until the internal temperature reaches 145°F. Baste the pork with ½ cup BBQ Sauce during the last 5 minutes of roasting for a glossy, caramelized finish.

Remove from the oven and transfer the pork to a cutting board. Tent loosely with foil and let it rest for 10 minutes—this allows the juices to redistribute. In the same skillet, deglaze with 0.25 cup Chicken Broth and 1 tbsp Butter, then whisk in the remaining ½ cup BBQ Sauce to create a quick pan sauce.

Step 5: Slice and Serve

Remove the twine and slice the pork into 1-inch thick medallions. The filling should be visible in a perfect spiral throughout each slice. Drizzle with the warm pan sauce and serve immediately with extra BBQ Sauce on the side if desired.

The pork should be tender and juicy with a smoky, cheesy center that contrasts beautifully with the sweet and tangy glaze. For best results, use a sharp knife and cut cleanly through the pork in one motion to maintain the presentation.

Essential Equipment for This Dish

Knife and Board

A sharp 8-inch chef’s knife is essential for butterflying the pork cleanly without tearing. I use a Wüsthof Classic—it’s been my go-to for years. Pair it with a large cutting board (at least 12×18 inches) to give yourself plenty of workspace. 💡

Meat Mallet

Pounding the pork to an even thickness requires a meat mallet. Look for one with a flat side for tenderizing and a textured side for breaking down tougher cuts. I prefer the OXO Good Grips model—it’s durable and comfortable for extended use.

Kitchen Twine

Securing the rolled pork is critical, and 100% cotton kitchen twine won’t burn or melt during cooking. I keep a roll in my drawer at all times. Soak the twine in water for 5 minutes before using to prevent it from charring on the grill or in the oven.

Oven-Safe Skillet

A heavy 12-inch cast iron skillet (like Lodge) transitions seamlessly from stovetop searing to oven roasting. If you don’t have cast iron, a stainless steel oven-safe skillet works too. Avoid nonstick pans—they can’t handle the high heat needed for a good sear.

Instant-Read Thermometer

Precision is key for pork, and a ThermoWorks ThermoPop gives accurate readings in 3-4 seconds. I check the thickest part of the tenderloin to ensure it hits 145°F without overcooking. This tool has saved me from dry pork more times than I can count. 🌡️

Pastry Brush

For applying the BBQ glaze evenly, a silicone pastry brush is heat-resistant and easy to clean. I use mine for basting during the last 5 minutes of roasting. Look for one with a long handle to keep your hands safe from the heat.