Gusto TV Delicious Rubbed and Grilled Stuffed Tenderloin Recipe

Rubbed and Grilled Stuffed Tenderloin Recipe

This Grilled Stuffed Tenderloin Recipe combines a flavorful garlic-fennel spice rub with a savory stuffing of fresh spinach, shallots, red bell pepper, and creamy blue cheese. Featured on License to Grill, host Rob Rainford transforms tenderloin into an impressive barbecue centerpiece that’s perfect for family dinners, summer cookouts, and special occasions.

The Inspiration

Grilled tenderloin is a popular choice for home cooks who want to prepare an elegant yet satisfying meal using straightforward barbecue techniques. Known for its tenderness and delicate texture, tenderloin provides an excellent foundation for bold seasonings, aromatic herbs, and flavorful vegetable fillings.

On License to Grill, Rob Rainford demonstrates how the barbecue can be used to prepare more elaborate main courses without requiring complicated equipment or restaurant-level techniques. By incorporating a homemade spice rub and a simple vegetable stuffing, this recipe transforms tenderloin into a flavorful centerpiece suitable for entertaining.

Whether you’re preparing a weekend barbecue, hosting guests, or looking for a flavorful stuffed meat recipe, this dish offers an appealing combination of classic grilling techniques and creative ingredients.

Ingredients

Rub

4 garlic cloves, crushed
2 teaspoons of fennel seeds (10ml)
2 teaspoons of kosher salt (10ml)
2 teaspoons of whole peppercorns (10ml)
1 teaspoon of crushed dried red chilies (5ml)

Stuffing

4 shallots, minced
1 small fennel bulb, cut into matchsticks
1 red pepper, finely diced
2 cups of Fresh spinach
3 tablespoons of blue cheese (45ml)
Olive oil

Method

At least 6 hours before cooking, prepare the rub for the tenderloin. Add all of the ingredients except the garlic, to a small grinder and blitz until well ground. Add the garlic.
Rub this mixture vigorously in to the meat. Cover and let rest for 6 -12 hours.
Place the oil in a skillet and heat. Add shallots, fennel and red pepper and sauté for 5 minutes until slightly tender. Add the spinach and toss to wilt. Place in a bowl and into the fridge to cool. Once cool add blue cheese and mix to make a stuffing.
Preheat the grill to high
Using a knife, make a pocket in the center of the tenderloin. Slide knife in one side, twist and then do the same on the other side to create a hole all the way through the center. Stuff the tenderloin.
Oil the grill and place the stuffed tenderloin on the high heat to sear for 5 minutes or until a nice crust has developed on the outside of the meat. Reduce the heat to medium high and continue to cook for 15 minutes until desired doneness.

Serving Suggestions

If you’re planning a summer cookout, pair the stuffed tenderloin with grilled zucchini, bell peppers, mushrooms, and red onions. The smoky vegetables echo the flavors of the grill while adding freshness, color, and texture to the plate. A light garden salad with lemon vinaigrette can provide a refreshing contrast to the richness of the cheese filling.

For a more comforting meal, serve the tenderloin with creamy mashed potatoes or buttery rice pilaf. These sides provide a satisfying foundation and complement the savory garlic rub and tangy blue cheese. A side of sautéed spinach or roasted Brussels sprouts can round out the plate.

If you’re preparing a holiday meal or special family celebration, consider serving the grilled stuffed tenderloin as the main course alongside seasonal roasted vegetables and a fresh salad. The combination of tender meat and flavorful stuffing creates an impressive dish without requiring an elaborate sauce.

Final Thoughts

This Grilled Stuffed Tenderloin Recipe combines the robust flavors of outdoor grilling with a colorful and savory vegetable filling, creating a memorable main course for family dinners and special occasions.

Find more recipes from License to Grill here!