Grilled pork tenderloin stuffed with sausages and cheese

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 to 4
Author Connie Veneracion


  • 1 whole pork tenderloin about 300 grams
  • salt and pepper
  • bunch fresh tarragon (or your herb of choice)
  • 2 Chinese sausages (or your sausage of choice)
  • sharp cheddar (or any hard cheese) cut into long chunky pieces
  • butter


  • Preheat the oven to 425F.
  • Slit the pork tenderloin vertically. Open it up, spread on the work surface, cover with cling film and pound with a kitchen mallet to a thickness of a quarter inch. Discard the cling film.
  • Sprinkle salt and pepper over the entire surface of the meat. Scatter the tarragon on the meat.
  • Arrange the sausages and cheese in two lines, side by side. The two lines should ideally be as long as the length of the pounded meat.
  • Roll up the meat to envelope the filling.
  • Butter a large square of foil. Place the rolled meat at the center and gather the foil around it, crimping the sides.
  • Bake at 425F for 30 minutes.
  • Open up the foil. Spread butter on the meat. Keep the meat loosely covered. Let the meat rest for 10 minutes. Cut into chunky slices. Serve.