Reading one of my favorite food blogs (Tasting Table) last week I came across a recipe I just had to try: Pampelona de Puerco (or stuffed pork tenderloin with peppers, olives, and provolone). I know that I have done a ton of stuffed pork tenderloin recipes already and this must be getting old for you. However, this one had two things that caught my attention and got me excited about cooking this for myself. First, the way Jose Garces rolled the pork tenderloin in saran wrap and placed in the refrigerator over night to get that tight roll and look of a sausage. Second, the flavor combination of the green olives, roasted red peppers, and cheese intrigued me. So, sit back, grab a glass of Rioja, and enjoy my version of this recipe Big Green Egg Olive and Red Pepper Stuffed Pork Tenderloin.
Big Green Egg Olive and Red Pepper Stuffed Pork Tenderloin
I am still working on my pork tenderloin cleaning skills. So, this tenderloin was a little uneven as I did not trim it down properly. With that said, you want to butterfly the tenderloin then pound it to a 1/4″ thickness.
From there you place in the sliced green olives, sliced roasted red peppers, and for this recipe we substituted the provolone for Gruyere.
Roll the tenderloin tight tucking all the ingredients inside. then wrap the whole thing in saran wrap and place in the refrigerator overnight.
I prepped my Big Green Egg to 400° and put the stuffed tenderloin on a raised grid.
As you can see I got the roll down pretty well and the tenderloin did set the way I wanted it to. But the ends weren’t trimmed evenly so as this cooked some of the filling started to ooze out.
After 30 minutes over the flames I pulled off the pork tenderloin and let it rest. I sliced the tenderloin and served with our version of Chimichurri sauce. Delicious!
Here was another shot of the plating with oven roasted vegetables and cilantro.
- 1 cup packed cilantro
- 5 medium cloves garlic, peeled
- 2 tablespoons oregano leaves
- ½ cup extra-virgin olive oil
- ¼ cup lime juice
- 1 teaspoon Kosher salt
- ¼ teaspoon red pepper flakes
- Rough chop the cilantro, garlic, and oregano
- Place all of that in a food processor with the olive oil, lime juice, salt, and pepper
- Mix until blended through
- 1 Pork Tenderloin
- ¼ c roasted red peppers (sliced)
- ¼ c green olives (sliced)
- ½ c sliced Gruyere cheese
- Butterfly the pork tenderloin
- Pound to ¼" thickness
- Place ingredients on one side of the tenderloin
- Tightly roll the pork tenderloin in saran wrap and place in the refrigerator over night
- Preheat your grill to 400°
- Cook the tenderloin on a raised grid for 30 minutes turning every 10 minutes to cook all sides
- When the pork measures 140° using an instant read thermometer pull it off the grill
- Let rest 10 minutes before slicing