Stuffed Pork Tenderloin Mediterranean Style

Stuffed Pork Tenderloin Mediterranean Style

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
Stuffed Pork Tenderloin Mediterranean Style

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.

Stuffed Pork Tenderloin Mediterranean Style
Chiffonade the spinach

Next slice a half of a cup of Kalamata Olives and add them to the Spinach.

Stuffed Pork Tenderloin Mediterranean Style
Slice the Kalamata Olives

Next, break up a small package of Goat Cheese in the bowl with the Spinach and Olives.

Stuffed Pork Tenderloin Mediterranean Style
Add the Goat Cheese

Combine all the ingredients together until they are mixed through and the cheese has softened a bit.

Stuffed Pork Tenderloin Mediterranean Style
Mix together

Next  we butterfly and flatten the Pork Tenderloin.

Stuffed Pork Tenderloin Mediterranean Style
Butterfly and flatten the Tenderloin

Lay the 4 slices of prosciutto on the flattened Pork Tenderloin.

Stuffed Pork Tenderloin Mediterranean Style
Lay the Prosciutto

Now sprinkle your favorite rub on the prosciutto – here we used Meat Church’s Honey Hog Hot.

Stuffed Pork Tenderloin Mediterranean Style
Add your favorite rub

Now spread the softened Goat Cheese mixture across the prosciutto.

Stuffed Pork Tenderloin Mediterranean Style
Spread the Goat Cheese Mixture

Roll the Pork Tenderloin sealing the mixture inside. Tie this up with butcher’s string and rub with your favorite BBQ rub.

Stuffed Pork Tenderloin Mediterranean Style
Roll, tie, 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.

Stuffed Pork Tenderloin Mediterranean Style
Cook raised direct

Pull the Pork Tenderloin off the grill and let rest for 10 minutes. Then slice, serve, and enjoy!

Stuffed Pork Tenderloin Mediterranean Style
Stuffed Pork Tenderloin Mediterranean Style

Stuffed Pork Tenderloin Mediterranean Style
 
Prep time
Cook time
Total time
 
This quick and easy recipe for Stuffed Pork Tenderloin Mediterranean Style is perfect for your next dinner party.
Author:
Recipe type: Pork
Cuisine: Mediterranean
Serves: 4
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
  1. First we chopped a cup of spinach and placed it in a bowl.
  2. Next we sliced a half of a cup of Kalamata Olives and added them to the Spinach.
  3. Next, we took a small package of Goat Cheese and broke that up in to the bowl with the Spinach and Olives.
  4. Mix all the ingredients together until they are mixed through and the cheese has softened a bit.
  5. Next butterfly and flatten the Pork Tenderloin.
  6. Lay the 4 slices of prosciutto on the flattened Pork Tenderloin.
  7. Now sprinkle your favorite rub on the prosciutto - here we used Meat Church's Honey Hog Hot.
  8. Now spread the softened Goat Cheese mixture across the prosciutto.
  9. Roll the Pork Tenderloin sealing the mixture inside. Tie this up with butcher's string and rub with your favorite BBQ rub.
  10. Preheat your Big Green Egg to 450° and place a raised grid inside.
  11. 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.
  12. Pull the Pork Tenderloin off the grill and let rest for 10 minutes.
  13. Then slice and serve

 

 

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