In BBQ & Grilling, Pork Loin & Tenderloin, Recipes

Grilled Pork Loin Stuffed with Duck Breast

Created by The Smokin' Grill Next Door


  • 3 ½ lbs Johnston’s Boneless Pork Loin
  • 1 duck breast minced (skin removed)
  • 1 ½ tsp dried tarragon
  • 2 ½ tsp fennel seeds
  • 1 ½ tsp dried Italian seasoning
  • 2 Tbsp margarine
  • 2 cloves garlic
  • 3 white mushrooms minced
  • salt, pepper & garlic powder to taste for pork loin chops
  • cherry sauce optional


  • In a warm saucepan, melt the margarine, and add the minced mushrooms, chopped garlic cloves, fennel seeds and sauté over medium heat for 2 minutes. Add duck breast, and continue to sauté mixture until done (approx. 12 – 15 minutes stirring frequently). When done, take off of heat and let cool.
  • Cut Johnston’s Boneless Pork Loin into ¾” to 1” chops. Lay chops on the side and cut into the chop to create a pocket. Be careful not to cut through the sides or the back of the pork loin chop.
  • Once stuffing is cool to the touch, stuff approximately 1 Tbsp of stuffing in each “pocket” of the pork loin chop (ensure you have enough stuffing for all chops).
  • Season both sides of pork chops with salt pepper and garlic powder. Grill on BBQ at 350 F degrees for 10 – 15 minutes (temperature of pork should be 165 Fahrenheit).
  • Warm commercially available cherry sauce over low heat to ”soften” sauce.
  • Once cooked, place on bed of fried rice and drizzle cherry sauce over pork chops.

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