Mediterranean Stuffed Pork Tenderloin recipe

There are so many ways to make a stuffed pork tenderloin recipe but none that I've found that actually keeps the meat from drying out.

Some pork tenderloin recipies use bread stuffing which really sucks the moisture out of the meat.

The stuffing blend we've developed in this pork recipe actually bastes the meat from the inside out while it's grilling.

Loaded with feta, green peppers, red onion, cucumber and black olives (skip these of you're not fond of them) this juicy stuffed tenderloin recipe has a real Mediterranean flavor that blends together perfectly with the pork.

Another nice little thing about this recipe is it uses everyday, off-the-shelf Greek salad dressing as the marinade.

Life just doesn't get much easier than that.

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Home › BBQ Pork Recipes › Mediterranean Pork Tenderloin Recipe

Serves: 4 - 6

Prep time: 20 minutes
Cook time: 55 minutes

Direct Heat
375F - 400F first 30 minutes
425F - 450F to brown up last of cooking time

Tip: for best results marinate 4 hours up to overnight.

What you'll need:

2 pork tenderloin
1 bottle Greek flavored salad dressing (at least 350ml)
1 cup chopped green pepper
1 cup chopped red onion
1 cup chopped cucumber
1 cup crumbled feta cheese
3 tablespoons sliced black olives (optional)

butchers twine to tie the tenderloins

Step 1:
Pierce the pork tenderloin all over with a fork and put them in a resealable plastic bag with enough salad dressing to evenly coat the meat (about 1/2 cup should do).

Place the bag in a bowl or dish to prevent leakage and refrigerate.

The longer you can marinate the meat the more flavor you'll enjoy.

Step 2:
With a sharp knife slice the length of each pork tenderloin to butterfly them but don't cut completely through it!

It's better to slice a little at a time to make sure you don't cut them completely in half.

Place a sheet of plastic wrap over the meat and with a mallet (or other heavy flat object) pound it flat to about 1/2" thick.

Try to get them evenly flat.

Step 3:
Chop the green pepper, red onion and cucumber into chunks about 1/4".

In a large pan add about 1/2 cup of the Greek salad dressing and heat to medium-high.

Add the vegetables and stir fry about 10 minutes or until most of the liquid is reduced and the mixture is thicker.

You'll want the vegetables to be tender-crisp, not overcooked as they will still see some amount of heat while grilling.

Allow to cool while you get the tenderloin ready.

Step 4:
On your work surface cut some butchers twine about 14" long (or longer if you're using bigger tenderloins) and lay them beside each other about 1 1/2" apart.

Lay the larger of the two flattened pork tenderloin on the twine.

You may need to cut more twine to accommodate the length of the loin.

Step 5:

Put 1/2 cup crumbled feta and 3 tablespoons of black olives on the first piece of pork tenderloin about an 1" or so from all edges

Spoon the vegetable mixture over the feta/olives. You may have too much mixture so only place enough so it's about 1/2" thick.

Put another 1/2 cup of crumbled feta over the vegetable mixture.

Center the smaller of the two flattened tenderloins over the mixture ensuring it covers all.

If you've too much mixture left-over from this pork tenderloin recipe you can either toss it out, serve it on the side, or do like I did:

prepare minute rice according to directions on the box,

add the leftover vegetable mixture to the rice,

add a couple tablespoons of soy sauce, close the lid and let the rice set for 5 to 10 minutes.

Step 6:
Begin at one end of the stuffed pork tenderloin and begin tying up the 14" strings.

As your tying tuck in the top piece of pork to the bottom piece to help prevent the innards from coming out.

Finish tying the 14" pieces of twine.

Cut a piece of butchers twine 3 times the length of the tenderloins.

Tye it to one of the 14" pieces of twine and then weave the long piece over and under the already tied pieces.

You are doing this lengthwise to the roast, when you reach the end flip the pork roast over and continue weaving it the other length of the roast.

When you reach the end flip it back over, and weave it back to the spot you started and tye it off.

Cut all the twine pieces off at the know so it's neat.

Step 7:
Clean and oil the grates of your BBQ.

Preheat grill to 375F to 400F for direct cooking.

When the grill reaches temperature place the pork tenderloin on the grill and spoon a little salad dressing over top and close the lid.

Every 10 minutes rotate the pork roast and drizzle a little more salad dressing over the meat.

After you've completely rotated the roast, increase the BBQ temperature to about 425F - 450F for the last 10 - 15 minutes of cooking to brown it up.

Continue to drizzle salad dressing over the roast.

It's difficult to get an accurate internal temperature of this pork tenderloin recipe with the stuffing mixture but a normal roast should be cooked at these temperatures after 50 - 60 minutes.

If you can insert a temperature probe into just the pork look for 155F.

Remove the stuffed tenderloin and cut the strings.

Cover the meat with pieces of tented foil and let rest 10 minutes before carving.