Stuffed Pork Tenderloin (Greek)

  • Created By
    Ken Alger
  • Shared On
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3 Servings per Tenderloin
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
A word from the cook
Great served with just a 'Greek Salad'

1 Pork Tenderloin (butterflied and patted flat)
1/4 Cup Purple Onion (diced)
1/4 Cup Sun-dried Tomatoes (packed in oil) (diced)
1/4 Cup Kalamata Olives (chopped)
2 Cloves Garlic (chopped)
1/4 Cup Feta Cheese (crumbled)
2 Tbsp Fresh Oregano (or 1 Tbsp dried)

  1. Butterfly the Tenderloin and pat it out flat.
  2. Combine all the other ingredients in a small bowl and mix well.
  3. Spread this mixture over the flattened Tenderloin
  4. Close the Tenderloin and secure with butcher’s twine
  5. Place the Tenderloin on a pre-heated grill on medium/high
  6. Turn the Tenderloin often, ensuring it is grilled on all sides (about 20 minutes).   Meat thermometer inserted into just the meat part should be 62° C
  7. Let stand, covered in tin foil for 10 minutes.
  8. Slice into 1/4 in rounds (remove the twine) and serve

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