Traeger Smoked Stuffed Pork Tenderloin
Traeger Smoked Stuffed Pork Tenderloin is filled with cream cheese, bacon, spinach, cheddar, and mozzarella, then coated with Cajun seasoning and smoked until tender. Slice into it and the creamy filling spills out for a smoky, savory main dish.
Servings: 6 servings
Equipment
Ingredients
- 1 ½ lb pork tenderloin
- 4 oz cream cheese
- 6 to 8 slices bacon cooked and chopped
- ⅓ cup cheddar cheese shredded
- ⅓ cup mozzarella cheese shredded
- 4 oz frozen spinach thawed and chopped
- 2 tbsp Cajun seasoning rub
Instructions
- Preheat your Traeger pellet grill to 250°F.
- Butterfly the tenderloin by slicing it in half, lengthwise. Do not cut all the way through. Open it like a book and use a meat tenderizer to pound it flat to ¼ inch thick.
- Mix the cream cheese, bacon, cheddar, mozzarella, and spinach in a bowl.
- Spread the cheese mixture on the tenderloin and roll it up jelly-roll fashion. Secure it with cooking twine. Cover the tenderloin with the cajun seasoning rub.
- Place the tenderloin on a baking pan or grill pan and put it in the pre-heated Traeger.
- Cook for approximately 45 minutes to 1 hour or until the internal temperature reaches 140°F to 143°F.
- Remove the tenderloin and cover it with a sheet of foil for 10 minutes to rest before you slice it.
Video
Notes
- This recipe for Cajun Spice Dry Rub makes one cup of seasoning, which you can store in an airtight container in a cool place and use in other recipes.
- During the rest period, the tenderloin will continue to rise in temperature and should reach 145°F, which is the recommended internal temperature.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 2g | Protein: 31g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 358mg | Potassium: 589mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2585IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg