Recipe courtesy of Edison Mays Jr.

Stuffed Pork Tenderloin

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 40 min
  • Inactive: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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2 pounds pork tenderloin


Freshly cracked black pepper


2 cups medium diced mango

2 to 3 cups medium diced pineapple

3/4 cup finely grated fresh coconut (save the milk)

1/2 cup torn cilantro leaves

1/2 cup minced red onions

3 cloves minced garlic

1/4 cup minced chives

2 tablespoons honey

Coconut milk, as needed


  1. Preheat a grill to 375 degrees F.
  2. Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.
  3. Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
  4. To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.
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