Mushroom and Sun-dried Tomato Stuffed Pork Loin

Servings 4 servings


  • Kitchen string
  • 1 pound pork tenderloin
  • 1 cup chopped mushrooms
  • 1 tablespoon chopped parsley
  • 3 tablespoons chopped sun dried tomatoes
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil


  • DO-AHEAD TIP: Presoak kitchen twine in water for 30 minutes, to prevent burning on the grill. Preheat grill to MEDIUM.
  • Using a sharp knife, butterfly the tenderloin.
  • In a large bowl, combine remaining ingredients (mushrooms through olive oil); spread mixture over the butter-flied tenderloin then wrap it with kitchen twine.
  • Grill tenderloin for 20 minutes per side or until a meat thermometer registers 160 degrees.
  • Remove pork from grill and set aside to cool slightly before slicing.


SERVING SUGGESTION: Steamed broccoli spears and baked sweet potatoes (“bake” in a slow cooker to keep your kitchen cool). NUTRITION: Per Serving: 200 Calories; 8g Fat (34.2% calories from fat); 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 290mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.
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