Virginia Grilled Collard-Stuffed Pork Tenderloin

Introduction

This Virginia-style Grilled Collard Green-Stuffed Pork Tenderloin is all about bold Southern flavor elevated with the power of the Arteflame Grill. We layer sautéed collard greens and smoky bacon inside a juicy pork tenderloin, then reverse sear it to perfection using the center grate for high-temp searing and the flat top griddle for gentle finishing. You’ll be amazed at the flavor-packed, tender, smoky result—all made without using a single pan or oven.

Ingredients

• 1 (1.5-2 lb) pork tenderloin, butterflied
• 2 cups finely chopped fresh collard greens (stems removed)
• 4 slices thick-cut bacon, chopped
• 2 cloves garlic, minced
• 1 small shallot, finely diced
• 2 tbsp unsalted butter
• 1 tsp apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• Butcher's twine
• Extra butter for grilling

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour some vegetable oil on three paper napkins and place them at the bottom of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins and light the paper.
3. Let the grill heat up for about 20 minutes until the center grate reaches 1,000F and the flat cooktop is evenly hot.

Step 2: Prepare the Collard Green Filling

1. On the flat cooktop, place the chopped bacon near the center where it’s hottest. Render until crisp.
2. Add butter, shallots, and garlic. Sauté until translucent, moving to a cooler zone if needed.
3. Stir in the collard greens and cook until wilted and tender, about 5-6 minutes.
4. Finish with a splash of apple cider vinegar and season with salt and pepper. Remove from grill and let cool slightly.

Step 3: Stuff and Tie the Pork Tenderloin

1. Butterfly the pork tenderloin lengthwise (do not cut all the way through), then open it like a book.
2. Place the collard-bacon filling along the center.
3. Roll the pork tightly and tie it securely with butcher’s twine every 2-3 inches.
4. Season the outside of the pork with salt and pepper.

Step 4: Reverse Sear the Tenderloin

1. Place the pork tenderloin directly on the center grill grate for a high-temp sear, 1-2 minutes per side to lock in juices.
2. Once seared all over, move the tenderloin to the flat top griddle near the outer edge where the temperature is lower.
3. Cook, turning occasionally, until it reaches an internal temperature of 135ºF (for medium doneness), then remove from the grill. It will continue to cook as it rests, reaching 145ºF.
4. Let the meat rest for 10 minutes before slicing.

Tips

• Remove the pork from the grill at 135ºF if you're aiming for a final temp of 145ºF to avoid overcooking.
• Use butter while cooking on the griddle for deeper flavor and better caramelization.
• Use the hotter inner ring of the cooktop for sautéing and the outer ring for slow cooking.
• For presentation, slice the pork medallion-style and serve over grilled vegetables made on the same cooktop.

Variations

1. Garlic and Herb: Replace collards with a mix of sautéed spinach and herbs (oregano, rosemary, thyme) for a more Mediterranean twist.
2. Apple & Fennel: Sauté julienned apples and shaved fennel together for a sweet and aromatic stuffing.
3. Pimento Cheese: Spread a layer of pimento cheese instead of greens for a Southern comfort indulgence.
4. Spicy Jalapeño and Corn: Add roasted corn and chopped jalapeños with bacon for a smoky, spicy flavor.
5. Mushroom & Swiss: Swap greens for grilled mushrooms and shredded Swiss cheese for an earthy, savory combo.

Best pairings

• Grilled sweet potatoes with butter and cinnamon
• Charred Brussels sprouts with balsamic glaze
• Virginia-style mac and cheese cooked on the griddle
• Peach bourbon iced tea
• Buttermilk cornbread cooked in a cast iron directly on the cooktop

Conclusion

This Virginia Grilled Collard Green-Stuffed Pork Tenderloin is Southern BBQ tradition reimagined. Using the Arteflame’s high-heat sear and spacious flat griddle cooktop, you get a perfectly cooked pork tenderloin every time. No oven, no pans, just unforgettable fire-kissed flavor from grill to plate.