Grilled Pecan and Blue Cheese Stuffed Pork Tenderloin

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled pork tenderloin stuffed with toasted pecans and tangy blue cheese, finished with a honey mustard glaze for a rich and elegant main course. This American-inspired pork recipe, ready in about 50 minutes, pairs pork tenderloin, blue cheese, pecans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 6, 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.

Prep: 25 min Cook: 25 min Serves 6 American cuisine 390 cal/serving

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Ingredients

2 lbs, butterflied pork tenderloin
4 oz crumbled blue cheese
1/2 cup chopped, toasted pecans
1 tbsp chopped fresh thyme
2 tbsp olive oil
3 tbsp Dijon mustard
2 tbsp honey
1 tsp salt
1 tsp black pepper
2 cloves minced garlic

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Butterfly 2 lbs pork tenderloin by slicing lengthwise, leaving 1/2 inch attached to open like a book. Pound gently with a meat mallet to an even 3/4-inch thickness.
Step 2: In a bowl, combine 4 oz crumbled blue cheese, 1/2 cup chopped toasted pecans, and 1 tbsp chopped fresh thyme. Spread this mixture evenly over the opened pork tenderloin.
Step 3: Carefully roll the pork tenderloin back into a log and secure with kitchen twine at 1 1/2-inch intervals. Rub the outside with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 2 minced garlic cloves.
Step 4: In a small bowl, whisk together 3 tbsp Dijon mustard and 2 tbsp honey.
Step 5: Place the pork on the grill and cook for 20-25 minutes, turning every 5 minutes and basting with the honey mustard glaze each time, until an internal temperature of 145°F is reached.
Step 6: Remove from grill and let rest for 10 minutes before slicing into 1-inch medallions to serve.