Grilled Mofongo-Stuffed Pork Tenderloin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled pork tenderloin stuffed with traditional garlic mashed plantains (mofongo) and herbs for a flavorful Puerto Rican-inspired meal. This puerto rican-inspired pork ready in about 60 minutes pairs pork tenderloin, green plantains, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (11 ratings) Prep: 30 min Cook: 30 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and cut 3 medium green plantains into 1-inch chunks. Heat 1 cup vegetable oil in a deep skillet over medium heat until 350°F. Fry plantains in batches for 4-5 minutes until golden and tender. Drain on paper towels.
  2. Step 2: In a mortar and pestle or food processor, mash the fried plantains with 6 minced garlic cloves, 1/2 cup chicken broth, 1 tbsp lime juice, 2 tbsp chopped fresh parsley, and 1 tsp salt until combined but still slightly chunky. Set mofongo filling aside.
  3. Step 3: Butterfly the 1.5 lb pork tenderloin by slicing lengthwise without cutting all the way through. Open the pork like a book and season inside and out with 1/2 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Spread the mofongo filling evenly inside the butterflied pork. Fold the pork back and secure tightly with kitchen twine every 2 inches.
  5. Step 5: Preheat grill to medium-high heat (about 400°F). Brush the pork tenderloin with 3 tbsp olive oil and season with remaining salt and pepper.
  6. Step 6: Grill pork for 20-25 minutes, turning every 5 minutes to get even grill marks and an internal temperature of 145°F.
  7. Step 7: Remove from grill and let rest for 10 minutes before slicing into 1-inch medallions. Serve warm.

Frequently asked questions

How long does Grilled Mofongo-Stuffed Pork Tenderloin take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Mofongo-Stuffed Pork Tenderloin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Grilled Mofongo-Stuffed Pork Tenderloin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mofongo-Stuffed Pork Tenderloin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mofongo-Stuffed Pork Tenderloin?

Puerto Rican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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