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Stuffed grilled Pork with bourbon butter sauce


Rolled and stuffed pork tenderloin with a creamy filling and topped with a great sauce. This can be grilled or pan fried.

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  • Sauce:
  • 1 1/2 lb pork tenderloin, trimmed and tail cut off
  • salt and pepper
  • 1/4 c bread crumbs
  • 2 oz deli sliced mesquite smoked turkey
  • 1 c shredded farmer cheese or goat cheese
  • 6 spears fresh asparagus, ends trimmed
  • 1 tsp each dried thyme and oregano
  • 6 T butter, divided
  • 1/4 c thinly sliced shallots
  • 1/4 c bourbon
  • 1/4 c heavy cream
  • 2 T honey
  • 1 T fresh lemon juice
  • 1 T cornstarch


Servings 4
Cooking time 45mins


Step 1

Preheat grill or frying pan. Butterfly the tenderloin like this: First slice down the center lengthwise to 1/4 inch of the bottom. Next slice one half horizontally to within 1/4 inch of the side so it opens like a book. Repeat for the other side. Season the meat with salt and pepper. Spread bread crumbs over cut surface and arrange turkey slices over bread crumbs in a single layer. Sprinkle cheese over the turkey and then lay asparagus lengthwise down the center. Fold ends in burrito style and tie with kitchen string at 1-inch intervals. Rub outside of pork with thyme and oregano. Season with salt and pepper. Grill pork covered or pan fry until center registers 145 and rotate every 5 minutes. Transfer to a plate and tent with foil and let rest for 5 minutes. Cut off string and slice. For the sauce melt 2 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 3/4 c about 3-5 minutes. Whisk together lemon juice and cornstarch, whisk into sauce and cook until thickened about 1 minute. Off heat swirl in remaining 4 T butter into sauce until emulsified. Season with salt and pepper. Serve sauce over pork


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