BBQ Pork Tenderloin Stuffed with Pineapple and Cheese Curds

Happy 4th of July. 

I'm sure most of you are preparing for the biggest BBQ day of the year. Let me help you out a little with a deliciously tender BBQ Pork Tenderloin that I butterflied and stuffed with pineapple and cheddar cheese curds.

Yes, I said curds.

It wasn't planned. But became a must. I didn't realize my block of cheddar was gone (hate when that happens), but I did spy a packet of cheddar cheese curds. The substitution actually worked out better than I thought, and maybe better than the regular cheese would've. Surprisingly, the curds melted beautifully and just enough.

A recently received a couple of coupons for Stubb's BBQ Sauce. Stubb's is no stranger in my kitchen. I've been using it for a few years now, I love the consistency of their sauces. Not so thin that it runs right off your food, yet not so thick that you feel like you're applying a layer of frosting to your steak.
I usually buy the Original recipe, knowing I like and trust it for what I'm going to use it for. But when you get a couple of coupons for free stuff, you get to experiment with some abandon and try something new with no regrets.

That's how I came to fall in love with their Sweet Heat Legendary Bar-B-Q Sauce. There's a slight tang the rides along with the sweetness, and it's perfectly balanced. Then the heat joins in about a half a second later and takes it all to a new level. I'm not talking about the kind of heat that makes you grab for the nearest glass of water...I'm talking about a subtle warmth...just a few degrees, that accentuates the smokey under notes of chipotle and red chili.

Now picture this with the tangy sweet flavor of pineapple and creamy smooth melted cheese that's all pulled together with a juicy tenderloin.

And there you have it. My new favorite BBQ recipe.

Which really isn't much of a recipe, per-say. But I'll give you a list of what you need and what to do with it. How much you use of each ingredient will depend on the size of your tenderloin.

BBQ Pork Tenderloin Stuffed with Pineapple and Cheese Curds

1 pork tenderloin, butterflied (there are lots of videos on YouTube that can help you with this process much better than I can)
Cheddar Cheese Curds (or chunks of cheddar cheese)
1/4 cup or so of crushed pineapple
Stubb's Sweet Heat Legendary Bar-B-Q Sauce
Cooking twine

Get your coals started.

Place a good amount of cheese down the center of your tenderloin and then spoon some pineapple over the cheese.

Roll it up tight and tie it up with some twine, making sure everything is tucked in and can't get away.

Once the coals are good and hot, scoop them over to one side of your grill so that you have a direct heat side, and an indirect heat side. Place the rolled and trussed tenderloin over the side that's directly over the coals and seer it, turning as you go until all of the sides are good and brown.

Move the tenderloin to the other side of the grill where there are no coals, brush it with some bbq sauce, cover the grill and let it cook for about 15 - 20 minutes, turning occasionally.

Just before removing from the grill, brush on some more bbq sauce.

Let it rest for about 5 or 10 minutes before removing the twine and slicing

Don't worry if some of the stuff inside leaks out. Think of it as a tease...a sneak peek at what's to come.

Because you know it's going to be good. The acidic pineapple helps tenderize the meat. The cheese....well, 'nough said there. You can't ever go wrong when cheese is involved. And that bbq sauce. Well, let me just say it was the perfect compliment to everything going on, on my grill.

Serve it with a side of grilled corn and some homemade macaroni and cheese and you've got yourself a good ole down home American dinner.

Enjoy your celebration of our nations Independence Day!