Perfect Stuffed Pork Loin on the Griddle

Perfect Stuffed Pork Loin on the Griddle

Stay home. Cook outside. This Autumn Stuffed Pork Loin is the perfect autumn delight for 6-8 people. It’s simple to cook, healthy, and absolutely tasty.  Whether you’re cooking for a crowd on your 4-burner or prepping an intimate meal on your 2-burner, you can cook just about anything on your Razor Griddle, and you can do it outside in the fresh air.


  • 1 boneless pork loin (about 3 to 4 pounds)
  • Sea salt and freshly ground pepper
  • 1/2 cup panko or homemade breadcrumbs
  • 1/2 cup chicken stock
  • 1 cup peeled, chopped tart green apples
  • 1/3 cup dried cranberries
  • 1/3 cup chopped walnuts, toasted
  • 1/4 cup minced shallots
  • 2 Tbsp pure maple syrup
  • 1 teaspoon minced rosemary

Prepare the Pork Loin

  1. Set the mood with some holiday tunes (Sinatra croons really make the meat tender). 
  2. Chill the roast in the freezer for 15 to 20 minutes (it’ll be easier to slice)
  3. Use a sharp knife with a long blade to slice the loin long-way, keeping the knife parallel to the board as you cut so you’re able to open the roast like a book
  4. Open the roast like a book and pound it to an even ½ inch thickness between two pieces of plastic wrap
  5. Make the filling by combining the panko, stock, apples, walnuts, cranberries, shallots, maple syrup, and rosemary in a bowl
  6. Spread the filling over the pork, allowing a one or two-inch margin around all sides
  7. Roll-up the loin long-ways, starting closest to you and rolling out
  8. Secure the stuffed pork tenderloin with butcher string tied in one-inch intervals 

Griddle On!

  1. Heat your Razor Griddle evenly and coat it lightly with cooking oil
  2. Lay the pork tenderloin on the griddle — be careful not to lose any of the delicious stuffing
  3. Cook for 5 to 10 minutes per side, turning occasionally for even browning*
  4. Close the Razor Griddle for a minute to capture all the flavors 
  5. Insert a meat thermometer directly into the center to make sure the internal temperature is at least 145 degrees 
  6. Rest the tenderloin on a clean cutting board for about 3 minutes before slicing

*A 1-pound tenderloin usually needs about 7 minutes per side on a griddle so you’ll need 20-30 minutes total.


No Products in the Cart