BBQ Roasted Pork Tenderloin Stuffed With Braised
Collard Greens & Caramelized Onions
BBQ Roasted Pork Tenderloin Stuffed With Braised Collard Greens & Caramelized Onions

Prep Time:  20 Minutes  |  Cook Time:  More than 60 Minutes  |  Rest Time:  5 Minutes  |  Servings:  4 to 5
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  • 1 pound Open Prairie ® Natural* Pork Tenderloin
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1/4 cup red bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1/8 teaspoon sea salt, to taste
  • 1/2 teaspoon black pepper
  • 1 cup chicken stock, low-sodium
  • 1/2 cup stout beer1
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 pound Collard greens, washed and cut
  • 1 tablespoon nonfat cream cheese
  • 1 teaspoon hot pepper sauce
  • 1 1/2 cups apple-infused BBQ sauce, or your favorite jarred BBQ sauce
  • Toothpicks


Apple-infused BBQ Sauce

  • 1 cup ketchup, low-sodium
  • 1/2 cup apple cider, or juice
  • 1/3 cup apple, grated
  • 1/3 cup onion, grated
  • 2/3 cup rice vinegar
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 3 tablespoons honey
  • 1 tablespoon chipotle chili in adobo sauce, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon black pepper


  1. In a heavy pot, add oil and onions and cook over medium heat until caramelized. Add red peppers, garlic, sea salt and black pepper. Cook for about 2 minutes.


  1. Add chicken stock, beer, vinegar and honey and bring liquid to a boil. Add collard greens to liquid. Cook for about 45 minutes to an hour or until tender. Remove pot from heat and drain remaining liquid. Add cream cheese and hot sauce and stir.


  1. While collard greens cook, prepare Open Prairie Natural Pork tenderloin. Butterfly your pork tenderloin cutting a slit down the middle. Do not cut through the pork. Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Discard plastic wrap.


  1. Spread the collard green mixture over the pork tenderloin and tightly roll. Secure the seams with toothpicks.


  1. Place pork in a baking dish and brush liberally with Apple-Infused BBQ Sauce. Bake in a 350°F preheated oven for 25 to 30 minutes or until internal temperature has reached 145°F. Let pork rest for 5 minutes.


  1. 1If you prefer not to use stout, use 1 cup low-sodium chicken broth.


Apple-Infused BBQ Sauce

  1. In a medium heavy pot, add all ingredients. Over medium-high heat, whisk to fully combine. Reduce sauce down until thickened while stirring frequently (makes 3 cups).


Recipe and photo courtesy of National Pork Board. For more information about pork, visit



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