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Lunch / Dinner

Stuffed Grilled Pork with Bourbon Butter Sauce

Rolled and stuffed pork tenderloin is a real showstopper and perfect for your next cookout. It just doesn’t get much better, especially when it’s filled with smoked turkey, creamy cheese, and tender asparagus, then rolled in spices and grilled to perfection. And adding bread crumbs not only helps bind and hold the fillings inside, they also soak up the juices, keeping the meat moist and flavorful during grilling.

What’s a grilled meal without a splash of bourbon? No sauce is as comforting as this one. With a shot of quality whiskey, cream, and a touch of honey, you’ll be pouring this sauce over everything.


4 servings

Total Time

45 minutes + resting

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Preheat grill to high. Brush grill grate with oil.

For the pork, butterfly the tenderloin according to photos and instructions, below.

Pound tenderloin with the smooth side of a meat mallet to ¼-inch thick; season with salt and pepper. Spread bread crumbs over cut surface and arrange turkey slices over bread crumbs in a single layer. Sprinkle cheese over turkey, then lay asparagus, lengthwise, down center.

Fold ends in, then roll tenderloin, burrito-style, and tie with kitchen string in 1-inch intervals.

Rub outside of pork with thyme and oregano; season with salt and pepper.

Grill pork, covered, until a thermometer inserted lengthwise into center registers 145°, 20 minutes, rotating every 5 minutes.

Transfer pork to a plate, tent with foil, and let rest 5 minutes, then remove string and slice into 8 pieces.

For the sauce, melt 2 Tbsp. butter in a saucepan over medium-high heat. Add shallots; cook 1 minute. Stir in bourbon, cream, and honey. Bring sauce to a boil, reduce heat to medium, and simmer until reduced to ¾ cup, 35 minutes.

Whisk together lemon juice and cornstarch; whisk into sauce and cook until thickened, 1 minute. Off heat, swirl remaining 4 Tbsp. butter into sauce until emulsified; season with salt and pepper.


First, slice the tenderloin lengthwise down the center to within 1/4-inch of the bottom.


Next, slice one half, horizontally, down the center to within 1/4-inch of the side, so it opens like a book.


Finally, repeat horizontal slice down center of second half of tenderloin to within 1/4-inch of side, so it lays flat.


Pound tenderloin with the smooth side of a meat mallet to 1/4-inch thick; layer stuffing ingredients over cut surface.


Fold ends in, then roll tenderloin, burrito-style.

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