Grilled Stuffed Pork Tenderloin

Stuffed with juicy mushrooms, onions and peppers infused with the flavours of smoky maple, these pork tenderloin pinwheels are both visually impressive and absolutely delicious.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Makes: 4 servings
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All You Need

  • 1 tbsp (15 mL) butter
  • 1/3 cup (75 mL) each sliced crimini, enoki, king and shiitake mushrooms
  • 1/4 cup (50 mL) each sliced onions and red peppers
  • 1/3 cup (75 mL) Club House La Grille Smokehouse Maple Rub Marinade, divided
  • 1 cup (250 mL) diced day-old bread
  • 1/4 cup (50 mL) sliced green onions
  • 1 lb (500 g) pork tenderloin
  • 2 tsps (10 mL) vegetable oil, for grilling
  • Butcher’s twine


  1. In a medium sauté pan on medium-high heat, add butter, mushrooms, onions and peppers; cook 3 minutes.

  2. Add 3 tbsp (45 mL) rub marinade and sauté 2 minutes. Remove from heat; add bread and green onions. Mix well and let cool completely.

  3. Butterfly the pork tenderloin and use a mallet to pound the meat to 1-in (2.5 cm) thickness

  4. Brush the inside of the meat with 1 tsp (5 mL) of rub marinade.

  5. Place stuffing in the centre of the tenderloin and distribute evenly over entire surface.

  6. Roll up tenderloin into a pinwheel shape, making sure to fold in ends. Tie with butcher’s twine.

  7. Brush meat with oil and place on a medium heat grill; cook on all sides until internal temperature reaches 160°F (71°C).

  8. In the last 5 minutes of cooking, baste meat with remaining rub marinade.


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