Prep time: 10 mins | Cook time: 1 hr | Rest time: 10 mins | Total time: 1 hr 20 mins | Yield: 6 SERVINGS
A must-try, Traeger Smoked Stuffed Pork Tenderloin. It is packed with cheese, bacon, and spinach. And the real magic begins when you slice the tenderloin and the creamy cheese mixture spill out. Coated in a simple Cajun Spice Rub and cooked on the smoker, this sure gives you amazing flavours that are hard to forget!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1 1-2 lbs pork tenderloin
4 oz cream cheese
6 to 8 slices of cooked bacon, chopped
1/3 c shredded cheddar cheese
1/3 c shredded mozzarella cheese
4 oz frozen spinach, thawed and chopped
2 tbsp cajun seasoning rub
How to make Traeger Smoked Stuffed Pork Tenderloin
Step 1: Prepare the Traeger or other smoker. Preheat to 250 degrees F.
Step 2: Slice the tenderloin in half lengthwise (butterfly). Ensure to not cut all the way through. Open the tenderloin like a book and pound to 1/4 inch thickness using a meat tenderizer or mallet.
Step 3: In a bowl, place the cream cheese, bacon, cheddar, mozzarella, and spinach. Mix well.
Step 4: On the tenderloin, spread the cheese mixture. Roll it up and secure with cooking twine. Rub the entire roll with Cajun seasoning rub.
Step 5: On a baking pan or grill pan, transfer the tenderloin. Place in the preheated Traeger and cook for about 45 minutes to an hour or until the internal temperature reads 140 to 143 degrees F.
Step 6: When done, remove the tenderloin from the Traeger. Grab a sheet of foil and cover. Let it sit for at least 10 minutes before slicing.
Note:
The recommended internal temperature of the tenderloin is 145 degrees F. Which you will achieve after allowing the tenderloin to rest.
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories 410 | Total Fat 21g | Saturated Fat 9g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 154mg | Sodium 1578mg | Carbohydrates 4g | Fiber 1g | Sugar 1g | Protein 49g
Ingredients
- 1 1-2 lbs pork tenderloin
- 4 oz cream cheese
- 6 to 8 slices of cooked bacon, chopped
- 1/3 c shredded cheddar cheese
- 1/3 c shredded mozzarella cheese
- 4 oz frozen spinach, thawed and chopped
- 2 tbsp cajun seasoning rub
Instructions
Step 1: Prepare the Traeger or other smoker. Preheat to 250 degrees F.
Step 2: Slice the tenderloin in half lengthwise (butterfly). Ensure to not cut all the way through. Open the tenderloin like a book and pound to 1/4 inch thickness using a meat tenderizer or mallet.
Step 3: In a bowl, place the cream cheese, bacon, cheddar, mozzarella, and spinach. Mix well.
Step 4: On the tenderloin, spread the cheese mixture. Roll it up and secure with cooking twine. Rub the entire roll with Cajun seasoning rub.
Step 5: On a baking pan or grill pan, transfer the tenderloin. Place in the preheated Traeger and cook for about 45 minutes to an hour or until the internal temperature reads 140 to 143 degrees F.
Step 6: When done, remove the tenderloin from the Traeger. Grab a sheet of foil and cover. Let it sit for at least 10 minutes before slicing.
Notes
The recommended internal temperature of the tenderloin is 145 degrees F. Which you will achieve after allowing the tenderloin to rest.
