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Mastering a centerpiece meal that is as visually stunning as it is delicious requires a blend of classic Mediterranean ingredients and advanced grilling techniques. Many home cooks struggle to keep pork tenderloin moist, but learning How to Grill a Bacon Wrapped Greek Stuffed Pork Tenderloin on the Big Green Egg provides the perfect solution to this common problem. This recipe remains a standout because the salty bacon weave acts as a protective barrier. This process ensures the lean pork stays incredibly juicy while the interior remains packed with tangy goat cheese, Kalamata olives, and roasted red peppers. You should utilize a raised direct cooking configuration to achieve a crispy exterior without overcooking the delicate center.

The success of this stuffed pork relies on the contrast between the smokiness of the bacon and the brightness of the Greek-inspired filling. You should expect a burst of savory flavor from the combination of spinach and roasted peppers in every slice. Because you are using the Big Green Egg, the natural charcoal heat renders the bacon fat into the pork for an unmatched depth of flavor. This technique transforms a standard weeknight protein into a gourmet feast suitable for any occasion. You will find that the addition of a sweet and savory rub like Meat Church Honey Hog Hot provides the final touch of complexity. Pour yourself a glass of wine and prepare your prep station. Follow our definitive guide for the ultimate Bacon Wrapped Greek Stuffed Pork Tenderloin.

Step 1: Preparing the Greek-Inspired Filling
Step 2: Constructing the Bacon Weave
Step 3: Mixing the Mediterranean Filling
Step 4: Butterflying and Flattening the Pork
Step 5: Applying the Mediterranean Stuffing
Step 6: Rolling the Bacon Wrapped Pork
Step 7: Seasoning and Securing the Roast
Step 8: BGE Setup and the Cook
Step 9: The Pull and The Rest
Step 10: Slicing and Final Serving Suggestions
Bacon Wrapped Greek Stuffed Pork Tenderloin: Big Green Egg Guide Recipe

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Step 1: Preparing the Greek-Inspired Filling

Creating a balanced and vibrant interior requires a precise approach to your fresh ingredients. You should start by measuring a half cup of pitted Kalamata olives and chopping them into a coarse consistency. This process provides a way for the salty, briny flavor to distribute evenly throughout the pork tenderloin. You will find that the Kalamata olives offer a necessary acidic contrast to the rich bacon exterior.

Next, you must take a half cup of roasted red peppers and cut them into small, uniform pieces. This technique ensures that the sweetness of the peppers is present in every slice of the finished roast. You should complete your prep by taking fresh spinach leaves and using a chiffonade cut until you reach a half cup of ribbons. This process involves stacking the leaves, rolling them tightly, and slicing them into thin strips. Because the spinach wilts quickly during the cook, this cut provides the ideal texture for the stuffing. This technique prepares your Bacon Wrapped Greek Stuffed Pork Tenderloin for a flavorful and colorful center.

Step 2: Constructing the Bacon Weave

Building a sturdy and visually impressive exterior requires a systematic approach to your bacon layout. You should start by taking three-quarters of a standard pack of bacon and laying out half of the strips vertically on a sheet of parchment paper. This process provides the foundation for the weave while ensuring the bacon stays organized during assembly. You will find that using a high-quality, thick-cut bacon creates a more durable wrap for the tenderloin.

You must pull back every other vertical strip to the halfway point and place a single strip horizontally across the remaining pieces. This technique creates the classic over-under pattern that characterizes a professional bacon weave. You should continue this alternating process until you have used all the designated strips and formed a tight, square mat. Because the bacon will shrink slightly as the fat renders, a tight weave prevents gaps from forming over the fire. This process ensures your Bacon Wrapped Greek Stuffed Pork Tenderloin remains juicy and well-protected on the Big Green Egg. Once the weave is complete, you should set it aside in a cool area while you prepare the pork.

Step 3: Mixing the Mediterranean Filling

Creating a cohesive and creamy center requires a thorough incorporation of all your prepped ingredients. You should start by placing the chopped Kalamata olives, roasted red peppers, and chiffonade spinach into a medium mixing bowl. This process provides a way for the vibrant colors and sharp flavors to distribute before you add the binder. You will find that the contrast between the salty olives and sweet peppers creates a professional flavor profile.

Next, you must take a small sleeve of goat cheese and fold it into the vegetable mixture. This technique ensures that every bite of the Bacon Wrapped Greek Stuffed Pork Tenderloin features a tangy and velvety texture. You should use a sturdy spatula to press the cheese into the other ingredients until the stuffing is uniform and thick. Because the goat cheese acts as a flavorful glue, it will hold the spinach and peppers in place when you slice the roast. This process ensures your Mediterranean Stuffed Pork Tenderloin remains intact during the assembly and grilling phases. Once the filling is mixed, you should move it to the side as you prepare the pork.

Step 4: Butterflying and Flattening the Pork

Achieving a uniform and rollable surface requires a careful and precise approach to the meat. You should start by cleaning and trimming any silver skin or excess fat from your pork tenderloin. This process provides a clean canvas and ensures that the finished roast remains tender after the cook. You will find that a sharp boning knife is the best tool for this specific preparation.

Next, you must butterfly the tenderloin by slicing it down the center lengthwise without cutting all the way through the meat. This technique allows you to open the pork like a book, creating a wide and flat surface for the Mediterranean filling. You should place a piece of plastic wrap over the opened pork and pound the tenderloin to a consistent half-inch thickness. Because a uniform thickness ensures even cooking, this step is vital for the Bacon Wrapped Greek Stuffed Pork Tenderloin. This process provides the ideal structural foundation for the goat cheese and olive stuffing. Once the pork is flat and even, you should prepare it for the assembly phase.

Step 5: Applying the Mediterranean Stuffing

Creating a perfectly balanced and flavorful center requires a meticulous distribution of your fresh ingredients. You should start by spreading the goat cheese and vegetable mixture evenly across the entire surface of the butterflied pork tenderloin. This process provides a way for the briny olives and sweet peppers to season the meat directly during the cook. You will find that leaving a small half-inch border around the edges of the pork prevents the filling from spilling over the sides when you move the roast.

You must ensure the layer of stuffing remains consistent in height from one end of the tenderloin to the other. This technique ensures that the Bacon Wrapped Greek Stuffed Pork Tenderloin cooks at a uniform rate on the Big Green Egg. You should press the mixture down slightly into the meat to help the goat cheese adhere to the pork surface. Because the pork is already pounded flat, this preparation allows the Mediterranean flavors to penetrate deep into the protein. This process provides a professional look and a consistent flavor profile for every slice of the finished meal. Once the stuffing is applied, you should prepare to marry the pork with your bacon weave.

Place the pork tenderloin with vegetable mixture on to the bacon weave…

Step 6: Rolling the Bacon Wrapped Pork

Marrying the stuffed meat with your bacon weave requires a steady hand and a focused technique. You should start by placing the seasoned pork tenderloin directly onto the center of the bacon mat. This process provides a way for the bacon to act as both a flavor enhancer and a structural shell for the internal ingredients. You will find that aligning the long edge of the pork with the vertical strips of the weave makes the rolling process much easier.

You must carefully roll the pork tenderloin and the bacon weave together around the Mediterranean vegetable mixture. This technique ensures that the goat cheese and olives stay securely tucked inside the center of the roast. You should pull the bacon tight as you complete the roll to create a firm and uniform cylinder. Because the bacon is naturally sticky, it will adhere to itself and hold the Bacon Wrapped Greek Stuffed Pork Tenderloin together without the need for butcher’s twine. This process provides a professional look that will yield beautiful, circular slices once the meat is sliced. After the roll is finished, you should prepare your Big Green Egg for the cook.

Step 7: Seasoning and Securing the Roast

Enhancing the flavor of the bacon weave requires a bold and savory dry rub to create a professional crust. You should start by sprinkling your chosen seasoning generously over the entire exterior of the wrapped pork tenderloin. This process provides a way for the sugar and spices to caramelize against the rendering bacon fat. You will find that a sweet and spicy profile works best to balance the saltiness of the pork and the tang of the goat cheese.

You must tie the Bacon Wrapped Greek Stuffed Pork Tenderloin with butcher’s string at two-inch intervals along the length of the roast. This technique ensures the bacon weave stays tight and the internal Mediterranean stuffing remains centered during the cook. For this specific meal, you should utilize a high-quality rub like Meat Church Honey Hog Hot. This blend offers a perfect hit of honey sweetness followed by a gentle Jalapeño kick. If you prefer to explore other flavors or raid your own pantry, you should consider these excellent options:

Killer Hogs The BBQ Rub: A classic competition-style rub that provides a beautiful deep red color.
Dizzy Pig Dizzy Dust: An all-purpose seasoning that highlights the natural flavors of the pork and bacon.
Lanes BBQ Sweet Heat: A great balance of brown sugar and habanero for those who enjoy a bolder bite.
DIY Mediterranean Rub: Combine 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp onion powder, and a pinch of cayenne pepper.

Because the bacon is already salty, you should look for rubs that lean toward sweet or herbal notes rather than heavy salt. This process ensures your Greek Stuffed Pork Tenderloin has a balanced and complex flavor profile. Once the roast is seasoned and tied, you should allow it to rest for ten minutes while you finalize the Big Green Egg setup.

Step 8: BGE Setup and the Cook

Creating a perfectly rendered bacon crust requires a consistent environment with excellent air circulation. You should start by preparing your Big Green Egg for a raised direct cook at a steady temperature of 350°F. This process provides a way for the radiant heat from the charcoal to crisp the bacon without burning the meat or the stuffing. You will find that using a raised grid is the most effective way to achieve a golden-brown finish while the interior cooks through.

You must choose a method that lifts the meat away from the direct flame to avoid flare-ups from the rendering bacon fat. You should consider these professional configurations for your Bacon Wrapped Greek Stuffed Pork Tenderloin:

EGGspander or Multi-Level Racks: This represents the most secure and modern method and often features a sliding top rack for easy access.
JJGeorge Grate Riser: This stainless steel accessory holds the cooking grid at the felt line to provide ideal heat distribution.
Woo Ring/Ceramic Grill Store Rack: This popular accessory serves as an adjustable rig for precise height control during the cook.
DIY Hack: You can place a second grill grate on top of three empty, clean beer cans or concrete bricks situated on your fire ring grate.

Once your Egg is stabilized, you must place the pork tenderloin directly onto the center of the raised grid. This technique ensures that the heat flows evenly around the entire circumference of the roast. Because the bacon acts as an insulator, the pork will remain incredibly moist even at this higher roasting temperature. This process allows the goat cheese to soften and the Mediterranean flavors to bloom inside the meat. You should expect the cook to take approximately thirty to forty-five minutes depending on the thickness of your roast.

Step 9: The Pull and The Rest

Achieving the perfect internal temperature requires a diligent and watchful eye during the final stage of the cook. You should start by grilling the pork for approximately thirty minutes while rotating the roast every ten minutes. This process provides a way to ensure the bacon renders evenly on all sides without any hot spots from the charcoal. You will find that these frequent turns create a uniform and crispy exterior for your Bacon Wrapped Greek Stuffed Pork Tenderloin.

You must use a reliable instant-read thermometer to check the center of the meat periodically. Once the pork tenderloin measures between 135°F and 140°F, you should remove it immediately from the Big Green Egg. This technique ensures the lean pork remains succulent and does not become dry or chalky from overcooking. Because the internal temperature will continue to rise slightly, you should let the roast rest on a cutting board for eight to ten minutes. This process allows the juices to redistribute and the goat cheese filling to set before you begin to slice. This technique ensures a clean presentation and a perfect Mediterranean bite for your guests.

Step 10: Slicing and Final Serving Suggestions

Presenting a perfectly cooked roast requires a steady hand and a sharp carving knife. You should start by removing the butcher’s string carefully to avoid tearing the crispy bacon exterior. This process provides a clean surface for your cuts and ensures a professional presentation on the platter. You will find that a serrated knife or a very sharp chef’s knife works best to slice through the bacon weave without compressing the tender pork.

Next, you must slice the tenderloin into thick pieces measuring approximately 1 1/2 inches each. This technique ensures that every guest receives a substantial portion featuring the full spectrum of Mediterranean flavors. You should arrange the slices on a warm serving dish to showcase the vibrant contrast between the dark Kalamata olives, bright red peppers, and creamy goat cheese. Because the bacon has rendered into the meat, the resulting flavor profile remains incredibly rich and savory. This process guarantees a centerpiece meal that delivers on both appearance and taste. Serve this immediately while the cheese is soft and the bacon is at its peak crispiness. You will not be disappointed with the results of this Big Green Egg masterpiece.

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