Grilled Pork Roulade – The Perfect Canvas for Big Flavor
Grilled Pork Roulade Recipe: The Perfect Stuffed Pork Tenderloin for Big Flavor
If you're looking for an impressive grilled pork roulade recipe, this stuffed pork tenderloin is guaranteed to turn heads at your next backyard cookout. A pork roulade is created by butterflying a pork loin or pork tenderloin, adding flavorful fillings, rolling it tightly, and grilling it until juicy and perfectly cooked.
One of the best things about grilled pork roulade is its versatility. Whether you prefer bold Southwest flavors, savory cheeses, fresh herbs, or smoky barbecue seasonings, pork roulade serves as the perfect canvas for creating a meal that's both visually stunning and packed with flavor.
In this recipe, we're using Croix Valley Southwest Barbecue Booster and Smokey Chipotle BBQ Sauce to create a delicious combination of smoky, savory, and slightly spicy flavors that pair perfectly with pork. The result is a tender stuffed pork tenderloin with a flavorful crust and a beautiful spiral of fillings in every slice.
Whether you're cooking on a gas grill, charcoal grill, pellet smoker, or kamado-style cooker, this grilled stuffed pork tenderloin recipe is an excellent way to elevate your barbecue game and create a memorable meal for family and friends.
Here's Damon on the local show Twin Cities Live. He demonstrates the butterfly technique at 1:15.
What Is a Pork Roulade?
A pork roulade is a pork loin or pork tenderloin that has been butterflied, pounded to an even thickness, filled with flavorful ingredients, rolled into a log, and tied with butcher's twine before cooking. The word "roulade" comes from the French word meaning "to roll."
Pork roulades are popular because they allow you to pack layers of flavor into every slice. Fillings can range from cheeses and vegetables to herbs, cured meats, and bold barbecue seasonings. When sliced, the finished roulade reveals a beautiful spiral pattern that makes for an impressive presentation at family dinners, backyard barbecues, and holiday gatherings.
Pork Loin vs. Pork Tenderloin for Roulade
Both pork loin and pork tenderloin can be used to make a pork roulade, but they offer slightly different results.
Pork tenderloin is smaller, leaner, and cooks more quickly. It's a great option for weeknight grilling and smaller gatherings. Pork loin is larger and provides more surface area for fillings, making it ideal when feeding a crowd.
For most grilled pork roulade recipes, pork loin is often preferred because it creates larger slices and allows for more creative stuffing combinations. Regardless of which cut you choose, the key is to butterfly the meat evenly so it rolls tightly and cooks consistently.
Best Fillings for Stuffed Pork Tenderloin
One of the best things about pork roulade is its versatility. Nearly any flavor combination can work when paired with the right seasonings and sauce.
Popular pork roulade fillings include:
- Spinach and feta cheese
- Roasted red peppers and mozzarella
- Apple, cheddar, and sage
- Bacon and gouda
- Jalapeños and pepper jack
- Caramelized onions and mushrooms
- Southwest corn, black beans, and cheese
For a barbecue-inspired version, Croix Valley Southwest Barbecue Booster and Smokey Chipotle BBQ Sauce create a bold flavor profile that pairs perfectly with pork.
Internal Temperature for Perfect Pork Roulade
The best way to ensure a juicy and flavorful pork roulade is to cook it to the proper internal temperature.
According to USDA guidelines, pork should be cooked to an internal temperature of 145°F, followed by a three-minute rest. This produces pork that is tender, juicy, and safe to eat.
Because a roulade contains fillings and varying thicknesses, it's important to insert a meat thermometer into the center of the roll when checking doneness. Avoid overcooking, as lean cuts such as pork tenderloin can dry out quickly.
More Pork Recipes You'll Love
If you enjoy this grilled pork roulade recipe, be sure to check out some of our other barbecue-inspired pork dishes:
- Perfect Pulled Pork
- Smoked Pork Steaks
- Pulled Pork Tacos
- BBQ Pork Sliders
- Grilled Pork Tenderloin
- Smoked Bacon Wrapped Ribs
Looking for even more flavor? Explore Croix Valley BBQ sauces, marinades, and seasonings to discover new ways to elevate your favorite pork recipes.
Grilled Pork Roulade – The Perfect Canvas for Big Flavor
How to Make a Pork Roulade on the Grill
- Author
- Damon Holter
Ingredients
- Pork tenderloin
Directions
- Choose Your CutUse either a boneless pork loin for larger portions or pork tenderloin for smaller, quicker cooks. Both are great on the grill.
- Butterfly & FlattenFor a pork tenderloin, a simple “open book” butterfly works well: slice it lengthwise down the middle, stopping just before cutting all the way through, and open it flat like a book.For a larger pork loin, you’ll want to create a more even surface by making a spiral cut. Start by slicing lengthwise about ½ inch from the bottom, and as you cut, gently roll the meat away from the knife, continuing to slice and unroll as you go. This will give you a wide, flat sheet of pork that’s perfect for stuffing.Once butterflied, place the meat between two pieces of plastic wrap and pound it gently with a mallet or rolling pin to about ½ inch thick. This evens out the surface, helps with rolling, and ensures even cooking
- Season Inside and OutGenerously season the inside surface with your choice of spice blend—Italian herb seasoning, taco-style spice, or Greek-inspired rubs all work great. (Try Croix Valley’s Italian, Southwest, or Greek Boosters, or your favorite blend.)
- Add the FillingLay your stuffing ingredients evenly across the pork, leaving a small border around the edges to help with rolling.
- Roll & SecureRoll the pork tightly and tie it with butcher’s twine every 1–2 inches to hold its shape.
- Grill Over Indirect HeatSet your grill for indirect cooking at 375°F. Place the roulade on the cool side of the grill and cook with the lid closed until the internal temperature hits 145°F (usually 30–40 minutes, depending on size). Finish over direct heat for a quick sear if desired.
- Rest & SliceLet the roulade rest 5–10 minutes before slicing into rounds.
