Rotisserie Grilled Stuffed Pork Tenderloin


I actually made this last night (Sunday, June 9, 2013), but forgot to create the post. This is a variation on the Stuffed Pork Roast with Apricot Glaze. The difference is that I did not want to turn on a hot oven with the temperature in the nineties. If your charcoal or gas grill has a rotisserie attachment, I highly recommend you make use of it in the summer months to keep from heating up your kitchen. I was lazy and just used Stove Top Cornbread Stuffing. It would be better to make your own, but I was in a hurry. The cooking time is about the same as in the oven. Give this a try and keep the heat out of your kitchen.

Rotisserie Grilled Stuffed Pork Tenderloin


  • 3-4 pound Boneless Center Cut Pork Loin Roast

  • Salt and Pepper

  • 2 cups Prepared Stuffing

  • 1 Tbsp Olive Oil

  • Kitchen String

  • Raspberry Balsamic Glaze

    • 1/3 cup raspberry syrup

    • 1/4 cup balsamic vinegar


  1. Preheat your grill.

  2. Roll cut the pork roast, see note below.

  3. On one half of the roast spoon on the 2 cups of prepared stuffing, spread evenly.

  4. Fold the other half over top of the stuffing.

  5. Use a sharp knife and carefully score the top layer of fat.

  6. Tie and knot the stuffed pork loin with kitchen string several inches apart.

  7. Season the top of the roast with kosher salt and black pepper.

  8. Place the stuffed roast onto your rotisserie skewer.

  9. Rotisserie the roast for about an hour..

  10. At the 150 degree mark brush the roast with glaze every 5 minutes.

  11. Remove from the grill and brush again with the glaze and cover lightly with tinfoil.

  12. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

Raspberry Balsamic Glaze Instructions:

  1. In small sauce pan, add all ingredients.

  2. Over medium heat, stirring constantly, bring to a boil.

  3. Remove from heat.

  4. Stir before using.

Note: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch from the board. As you cut, “unroll” the roast. Pretend you are unrolling a roll of paper towels. The great advantage to this technique is that once you’ve really master it, you can cut a roast to 1/2 inch thickness or less.

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