Stuffed Grilled Porkloin

Time: (brine overnight or for 3 – 4 hours) and cooking time – 1/2 hour

This dish is best shared with those you absolutely lovely – the flavours are amazing. The effort is worth it, just like love!

Music Selection: Chantal Chamberland – L’Hymne de l’amour


2 pork tenderloins (12 oz), cleaned of excess fat and silverskin

½ cup olive oil

¼ cup soy sauce

¼ cup red wine vinegar

¼ cup balsamic vinegar

1 head radicchio, cut into 8 wedges

½ red onion, cut into 8 wedges


¾ cup crumbled gorgonzola cheese


4 – 5 hours before serving time: Using a long, thin knife, create a hole down the centre of each tenderloin, about a ½ inch wide. Be careful to not cut through sides of meat.

In a large ziplock bag or plastic container, mix ¼ cup oil, red wine vinegar and 1/8 cup of balsamic vinegar together. Add the tenderloins and let brine overnight or at least for 3 – 4 hours.

About two hours before serving time – Preheat oven to 400 degrees.

Line a baking sheet with parchment paper. Mix the radicchio, onion with salt pepper, remaining olive oil and a dash of the remaining balsamic vinegar (about 1 Tbsp). Coat thoroughly and then place evenly on baking sheet. Bake for 20 – 25 minutes, but watch careful as it can burn quickly. Remove from oven and let cool.

When cooled, put in a bowl and mix in the cheese. Set aside.

Remove porkloins from brine and pat dry with paper towels. Using fingers, fill the hole of the tenderloins with the radicchio/cheese mix. Use toothpicks to tuck the ends (and if any of the sides open).

Preheat BBQ to 350 degrees. Braise each side and let cook until done (you can also pan fry the tenderloin if you don’t have a BBQ). Let rest and then cut slices about 1 inch thick! Enjoy with candied yams and a salad.

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