Tonight was a classic Pantry Night in the Buddha household. We had Pork Tenderloin, Prosciutto, Goat Cheese, Spinach, and Kalamata Olives on hand. What possibly could we do with all of these lovely ingredients?! Well we decided to stuff the Goat Cheese, Olives, Spinach, and Prosciutto in the Tenderloin and throw that on the Big Green Egg! This is a perfect recipe for entertaining friends. Quick, easy, and savory! Sit back, grab a glass of Pinot Noir, and enjoy our “Pantry Night” recipe for Stuffed Pork Tenderloin.
Stuffed Pork Tenderloin Mediterranean Style
We grabbed all of the ingredients we had on hand and started prepping. First, chop a cup of spinach and place it in a bowl.
Next slice a half of a cup of Kalamata Olives and add them to the Spinach.
Next, break up a small package of Goat Cheese in the bowl with the Spinach and Olives.
Combine all the ingredients together until they are mixed through and the cheese has softened a bit.
Next we butterfly and flatten the Pork Tenderloin.
Lay the 4 slices of prosciutto on the flattened Pork Tenderloin.
Now sprinkle your favorite rub on the prosciutto – here we used Meat Church’s Honey Hog Hot
.
Now spread the softened Goat Cheese mixture across the prosciutto.
Roll the Pork Tenderloin sealing the mixture inside. Tie this up with butcher’s string and rub with your favorite BBQ rub.
Preheat your Big Green Egg to 450° and place a raised grid inside. When ready, put the stuffed Pork Tenderloin on the raised grid and cook for 30 minutes (or until the instant read thermometer reads 140°) turning every 10 minutes.
Pull the Pork Tenderloin off the grill and let rest for 10 minutes. Then slice, serve, and enjoy!
Stuffed Pork Tenderloin Mediterranean Style
Ingredients
- 1 Pork Tenderloin
- 1 Cup of Spinach chopped
- ½ Cup of Kalamata Olives sliced
- 1 small package of Goat Cheese
- 4 Slices of Prosciutto
- BBQ Rub
Instructions
- First we chopped a cup of spinach and placed it in a bowl.
- Next we sliced a half of a cup of Kalamata Olives and added them to the Spinach.
- Next, we took a small package of Goat Cheese and broke that up in to the bowl with the Spinach and Olives.
- Mix all the ingredients together until they are mixed through and the cheese has softened a bit.
- Next butterfly and flatten the Pork Tenderloin.
- Lay the 4 slices of prosciutto on the flattened Pork Tenderloin.
- Now sprinkle your favorite rub on the prosciutto - here we used Meat Church's Honey Hog Hot.
- Now spread the softened Goat Cheese mixture across the prosciutto.
- Roll the Pork Tenderloin sealing the mixture inside. Tie this up with butcher's string and rub with your favorite BBQ rub.
- Preheat your Big Green Egg to 450° and place a raised grid inside.
- When ready put the stuffed Pork Tenderloin on the raised grid and cook for 30 minutes (or until the instant read thermometer reads 140°) turning every 10 minutes.
- Pull the Pork Tenderloin off the grill and let rest for 10 minutes.
- Then slice and serve
That grill picture just looks massively delicious!
Allie thank you for the compliment. And yes this was off the hook good!