Stuffed Pork Tenderloins

This week I have a great pork tenderloin recipe to share with you, roasted on my Yoder pellet grill.  The tenderloins are stuffed with a mouth watering mixture of sausage, onion, mushrooms, and seasoned bread crumbs.  Here's how it all went together.

The foundation of the stuffing...browned sausage with onion.  Off to a good start!

Pile on some sauteed mushrooms.

Add a few handfuls of seasoned dry bread crumbs

Two beautiful tenderloins just waiting to be stuffed

Stuffed and tied up...with the help of my lovely wife!

Roasting at 425 degrees.

The finished product

Beautiful slices of pork, stuffed with more pork.  Can't go wrong there!

Stuffed Pork Tenderloins


1/2 lb of bulk sausage
1 medium onion, diced
1 container of white button mushrooms, diced
4 handfuls of dry seasoned bread crumbs (start with a cup if you are one those who require measuring utensils)

1 package of pork tenderloins (typically two in a package)
Tastefully Simple Garlic-Garlic Seasoning (or Butchers Garlic Lovers Seasoning would work well)

Cook the sausage and onion in a skillet over medium heat until the sausage is brown and the onion is translucent. Transfer to a mixing bowl.  Add diced mushrooms to the pan and saute with a little olive oil until browned.  Add the mushrooms to the sausage/onion mixture.  Add four (4) handfuls of seasoned bread crumbs; just enough to bind it, but leaving it moist.  You don't want dry stuffing.

Butterfly the tenderloins and flatten with a meat mallet until about 1/2 to 1/4 inch thick.  Divide the stuffing between the tenderloins and cinch with butchers twine.  Season generously with the Garlic-Garlic seasoning.

Roast on the pellet grill at 425 degrees, until done to your liking.  We pulled ours at 160 degrees internal which took about 40 minutes.  Let it rest five minutes or so to let the juices redistribute before slicing.