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Sweet & Sassy Stuffed Pork Tenderloin: Tangy-Glazed Roast Recipe

Sweet & Sassy Stuffed Pork Tenderloin

Sweet & Sassy Stuffed Pork TenderloinSweet & Sassy Stuffed Pork Tenderloin

Pork loins are a favorite because they’re versatile, affordable, and yield very little waste. They’re all meat and perfect for stuffing with a wide range of fillings. Over the years we’ve experimented with boxed stuffing mixes, leftover mashed potatoes with vegetables, and creative leftover combinations. This version uses mild bulk sausage (hot sausage also works well) and is wrapped in bacon for extra flavor. Ken jokingly calls it “Patti’s Fatty.”

Sweet & Sassy Stuffed Pork Tenderloin
A Pellet Grill Recipe

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes (approx.)
Grill: Traeger
Pellets: Lumberjack Cherry

Ingredients: Sweet & Sassy Stuffed Pork Tenderloin

  • 2 boneless pork loins, about 2 lbs. each
  • Rice-A-Roni (prepared as below), divided in half
  • 2 cups broth (mushroom, chicken or beef)
  • 2 cups cilantro, chopped
  • 1 cup garlic, chopped
  • 1 lb. bulk sausage
  • Tropical-style BBQ sauce
  • Cajun-style BBQ sauce
Butterfly PorkButterfly Pork

Directions: Sweet & Sassy Stuffed Pork Tenderloin

1. Butterfly each pork loin by slicing lengthwise through the center, being careful not to cut all the way through. Open the loin flat.

2. In a deep saucepan, brown the bulk sausage until no longer pink. Use a slotted spoon to transfer the cooked sausage to a large bowl and reserve about two tablespoons of drippings in the pan.

3. Add the Rice-A-Roni to the drippings and stir until the rice and pasta turn golden. Add 2 cups broth, the seasoning packet (if included), chopped cilantro and garlic. Bring to a boil, then cover and simmer 25 minutes. After cooking, stir in the cooked sausage.

4. Divide the rice mixture into two equal portions.

5. For the sweet filling, combine one half of the rice mixture with:

  • ½ cup pineapple bits, drained
  • ½ cup chopped pecans
  • ½ cup raisins (if dry, soak briefly in sherry, wine, broth or juice)

Tip: If your dried fruit is hard, refresh it with a splash of liquid for 30 seconds in the microwave. You can swap pineapple and pecans for peaches and macadamia nuts if you prefer—mix and match to your taste.

6. Spread the sweet mixture over one butterflied pork loin, roll or fold it, and tie securely with butcher’s twine.

7. For the spicy filling, stir the remaining rice mixture with:

  • 2 tablespoons red pepper flakes
  • 1 tablespoon chipotle powder
  • 2 teaspoons ground white pepper
  • 1 tablespoon Worcestershire sauce

8. Spread the spicy mixture onto the second pork loin, roll or fold and tie it. Optionally, wrap this loin with bacon strips. Any leftover stuffing can be baked in a greased casserole dish on the grill while the loins cook.

Add StuffingAdd Stuffing
Pack the stuffingPack the stuffing in as you close it so you can tie it up.
Wrapped with baconAfter we tied it together we wrapped one with bacon.
On the GrillOn the Grill
Grandville’s BBQ JamLove Grandville’s BBQ Jam

Cooking Directions: Pellet Grill (Traeger)

1. Start by setting the Traeger dial to “Smoke” with the lid open, then close the lid and let it heat for a few minutes. We line the drip pan with foil for easier cleanup.

2. Place the stuffed loins directly on the grill and smoke for about 30 minutes.

3. After 30 minutes, increase the dial to 250°F. The stack or dome will read closer to 300°F. Let the loins cook for approximately 1½ hours.

4. After that hour and a half, switch back to the smoke setting for about 30 minutes while you brush on your favorite BBQ sauce. We like to use a tropical and a Cajun-style sauce for a sweet and spicy finish.

5. Remove when the internal temperature reaches 145°F. Use an instant-read thermometer to check the thickest part of the meat.

Cooking Directions: Gas or Charcoal Grill (Indirect Heat)

1. Preheat the grill to maintain a low, indirect heat zone around 250–300°F. Turn off one burner (gas) or bank coals to one side (charcoal) so the meat cooks indirectly.

2. Add wet wood chips or a foil smoke packet to introduce smoke flavor. Oil the grill grates to prevent sticking.

3. Cook the loins for about 2 hours, adding wood chips or adjusting heat as needed. In the final 30 minutes, brush with BBQ sauce. Pull when the internal temperature reaches 145°F.

Preparing a Charcoal Smoker

Set up the smoker for a steady 250–300°F. This is a low-and-slow process that takes time (roughly 2 hours), so plan ahead and enjoy the process.

About Our Recipes

We test recipes on a variety of grills—pellet, gas, electric, and charcoal—and call our collection the “Wall of Grill.” Our approach focuses on lower-fat grilling and flexible methods that work across different equipment. The two essentials are time and temperature. Feel free to adapt ingredients and techniques to suit your tastes; recipes are guidelines meant to be adjusted.

Live your passion,
Ken & Patti