Grilled Pork Tenderloin: Collard Stuffed (Virginia Style) | Arteflame

Introduction

There is nothing quite like the aroma of hickory smoke mingling with the salty tang of cured ham to signal that Sunday supper is served. This Virginia Grilled Collard Stuffed Pork Tenderloin is a love letter to the Shenandoah Valley, capturing the soulful essence of Southern cooking in every bite. When sliced, the golden, seared exterior reveals a beautiful spiral of earthy collard greens and savory ham, making it a showstopper centerpiece that looks incredibly gourmet but feels like pure comfort food.

Southern Soul Meets Backyard Grill

What I adore about this recipe is how it balances complex flavors with the fun of open-fire cooking. It elevates the humble pork tenderloin into a masterpiece of texture and taste. The secret lies in the dual-zone cooking of the Arteflame grill; sautéing the filling on the flat cooktop builds layers of flavor that permeate the meat from the inside out. Finished with a vinegar-spiked "potlikker" jus, this dish perfectly balances fat, acid, and smoke.

Tips for the Perfect Roll

• Even Thickness: When pounding the tenderloin, aim for a uniform 1/2-inch thickness so the meat cooks evenly without drying out.
• Rest is Best: Always let the meat rest for at least 10 minutes before slicing to keep those delicious juices locked inside.
• Sear Hard: Get a dark golden crust on the hottest part of the grill before moving it to a cooler zone to finish roasting.

Make It Your Own

If you can't find collard greens, fresh spinach or Swiss chard make excellent alternatives; just be sure to squeeze out excess moisture after sautéing. For a smokier twist, swap the Virginia ham for prosciutto or even thin strips of bacon to wrap around the outside.

Ingredients

The Meat & Filling

• 2 Pork Tenderloins (approx. 1 lb each), trimmed of silverskin
• 4-6 slices Virginia Ham (or high-quality country ham), thinly sliced
• 1 bunch Fresh Collard Greens, stems removed and chopped
• 1 large Yellow Onion, diced
• 2 cloves Garlic, minced
• 2 tbsp Unsalted Butter (for sautéing)
• 1 tsp Red Pepper Flakes (adjust to heat preference)
• Sea Salt and Black Pepper to taste
• Butcher’s Twine (for tying)

The Potlikker Jus

• 1 cup Chicken Stock or Bone Broth
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar
• 1 tbsp Worcestershire Sauce
• 1 tbsp Cold Butter (to finish the sauce)

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a medium-hot fire in the center of your Arteflame grill. You want to establish a solid heat gradient on the flat carbon steel cooktop.
2. Lightly oil the cooktop surface to ensure it is seasoned and ready for sautéing. Aim for a surface temperature where water dances and evaporates quickly.

Step 2: Sauté the Collard Filling

1. Melt the butter on the flat cooktop surface. Add the diced onions and cook until translucent and slightly caramelized.
2. Add the minced garlic and red pepper flakes, cooking for another minute until fragrant.
3. Toss in the chopped collard greens. Sauté them on the griddle until they are wilted and tender, about 5–7 minutes. Season lightly with salt and pepper, keeping in mind the ham will add saltiness later. Remove from heat and let cool slightly.

Step 3: Butterfly and Stuff the Pork

1. On a cutting board, butterfly the pork tenderloins by slicing lengthwise down the center, being careful not to cut all the way through. Open them like a book.
2. Place a sheet of plastic wrap over the meat and pound it flat with a meat mallet until it is about 1/2 inch thick ensuring even cooking.
3. Layer the Virginia ham slices over the flattened pork, followed by an even spread of the sautéed collard green mixture.

Step 4: Roll and Tie

1. Starting from the long side, tightly roll the tenderloin up into a cylinder. Ensure the filling stays tucked inside.
2. Using butcher’s twine, tie the roast at 1-inch intervals to secure the roll. This helps the meat maintain its shape and ensures the filling doesn't spill out during grilling.
3. Season the exterior generously with salt and black pepper.

Step 5: Grill the Tenderloin

1. Place the tied tenderloins directly on the hot flat cooktop of the Arteflame. Sear all sides until a golden-brown crust forms, turning every 2–3 minutes.
2. Move the meat slightly further from the center fire to a medium-heat zone to finish cooking. You are aiming for an internal temperature of 140°F (60°C).
3. While the meat finishes, place a small cast-iron sauce pot on the cooktop. Add the chicken stock, cider vinegar, brown sugar, and Worcestershire sauce. Simmer until reduced by half, then whisk in the cold butter to thicken.

Step 6: Rest and Serve

1. Once the pork reaches temperature, remove it from the grill and let it rest for at least 10 minutes. This is crucial for retaining juices.
2. Slice the tenderloin into medallions, revealing the beautiful spiral of greens and ham. Drizzle generously with the warm potlikker jus before serving.

Tips

To achieve the best results with this Virginia-style recipe, mastering the roll is essential. When pounding out the pork tenderloin, try to achieve a uniform thickness throughout. If the meat is uneven, it will cook at different rates, leading to dry sections. Do not skip the resting period; slicing into the meat immediately after grilling will cause all the flavorful juices to run out onto the cutting board rather than staying in the meat where they belong. A 10 to 15-minute rest allows the muscle fibers to relax and reabsorb that moisture.

Regarding the Arteflame grill, utilize the different heat zones smartly. If the outside of the pork is browning too fast before the center is cooked, move the tenderloin to the outer edge of the cooktop where the temperature is lower. This allows it to roast gently, similar to an oven effect. For the jus, the addition of cold butter at the very end—a technique called "monter au beurre"—gives the sauce a glossy sheen and a velvety mouthfeel that pairs beautifully with the lean pork.

Variations

This recipe is incredibly versatile and can be adapted to suit various flavor profiles while keeping the core technique intact. If you want to add a creamy element to balance the salty ham, consider adding a layer of cheese. Provolone, Gouda, or even a sharp cheddar can be melted inside the roll for a rich, gooey center. For those who prefer a different textural component, adding toasted pine nuts or crushed pecans to the collard green mixture adds a delightful crunch that contrasts with the tender meat.

• The Spicy South: Add chopped andouille sausage instead of ham and increase the red pepper flakes for a Cajun twist.
• Sweet & Savory: Spread a thin layer of fig jam or apple butter on the pork before adding the ham and greens.
• Cheesy Delight: Layer slices of smoked Gouda or Fontina cheese over the greens before rolling.
• Bacon-Wrapped: Instead of stuffing with ham, wrap the exterior of the pork roast in bacon strips for extra smoke and fat.
• Spinach Swap: If collards are unavailable, substitute with fresh spinach or Swiss chard, sautéed with plenty of garlic.

Best pairings

A dish this rich in flavor deserves sides that complement its Southern roots without overpowering the main event. Since you already have greens and protein in the roll, focus on starches and acids to round out the plate. A classic Southern cornbread, baked in a cast-iron skillet right on the Arteflame, is an ideal companion for soaking up the potlikker jus. Alternatively, creamy cheddar grits or roasted sweet potatoes with a dash of cinnamon can highlight the sweetness of the pork.

When it comes to beverages, the saltiness of the Virginia ham and the richness of the pork call for something with good acidity or carbonation. A crisp, dry hard cider is a geographically appropriate and delicious pairing, echoing the apple cider vinegar in the sauce. If you prefer wine, a Pinot Noir or a Zinfandel has enough fruitiness to stand up to the smoke and spice. For beer lovers, an amber ale or a light lager offers a refreshing contrast to the savory intensity of the stuffed tenderloin.

Conclusion

Mastering this Virginia Grilled Collard Stuffed Pork Tenderloin on the Arteflame is more than just cooking dinner; it is about crafting an experience. The visual appeal of the sliced medallions, revealing the vibrant greens and pink ham, makes for a stunning presentation that is sure to wow your guests. The combination of direct heat searing and flat-top sautéing showcases the versatility of your grill, proving it can handle delicate stuffing techniques just as easily as a standard steak.

We hope this recipe inspires you to explore more regional flavors and utilize the full potential of your outdoor kitchen. The interplay of smoky, salty, and tangy flavors in this dish represents the best of Southern BBQ culture. Fire up your grill, gather your friends and family, and enjoy the process of creating a meal that tastes like home, no matter where you are.