Published July 1, 2011. From Cook's Illustrated.
Butterflying and pounding the pork in our grilled pork tenderloin recipe created a larger surface area for the filling, which we rolled up inside the pork tenderloin before trussing to prevent leakage. A traditional bread stuffing oozed out of the pork as it cooked, so we opted to fill our grilled stuffed pork tenderloin with a robustly flavored paste. We grilled the tenderloin over a modified two-level fire and rubbed some brown sugar onto its exterior. This gave our grilled stuffed pork tenderloin a moist interior and a perfectly browned crust.