This post contains affiliate links. Please see our disclosure policy.
If you are looking for a stuffed pork tenderloin that feels a little different from the usual, this one delivers. This Stuffed Pork Tenderloin with Olives and Roasted Red Peppers on the Big Green Egg brings bold, savory flavor with a Mediterranean twist that stands out from the typical pork recipes.
The inspiration came from a dish called Pampelona de Puerco, and two things immediately grabbed my attention. First, the technique of wrapping the tenderloin tightly and letting it rest overnight to create that clean, uniform shape. Second, the flavor combination of green olives, roasted red peppers, and melted cheese, which adds a salty, slightly tangy bite that works perfectly with pork.
Cooked on the Big Green Egg, this recipe picks up just enough live-fire flavor to take it to another level. It is the kind of dish that looks impressive, slices beautifully, and delivers big flavor in every bite. Pour a glass of Rioja, fire up the Egg, and let’s make one of the most unique stuffed pork tenderloins you will cook this year.
Table of Contents
Get My NEW Book
The Ultimate Big Green Egg Cookbook
Preparing the Pork Tenderloin
Start by cleaning and trimming the pork tenderloin. Remove any excess fat and silver skin so the meat stays tender and cooks evenly. Take a little time here as clean trimming makes the rest of the process much easier.
Next, butterfly the tenderloin by slicing it lengthwise, stopping just short of cutting all the way through. Open it up like a book, then make a few shallow cuts in the thicker sections if needed to create a more even surface.
Once butterflied, use a meat mallet to gently pound the pork to about 1/4-inch thickness. The goal is an even layer that will roll easily and cook consistently. It does not have to be perfect, but the more uniform it is, the better the final result will look and slice.
Adding the Filling
Once the tenderloin is butterflied and flattened, it is time to build the filling. Start by spreading the sliced green olives evenly across the surface, followed by the sliced roasted red peppers.
For the cheese, I swapped the traditional provolone for Gruyère. It melts beautifully and brings a richer, slightly nutty flavor that pairs really well with the olives and peppers. Keep the layer even and avoid overfilling. You want enough for great flavor, but not so much that it spills out when you roll the tenderloin.
Rolling and Setting the Tenderloin
Once the filling is in place, roll the tenderloin up as tightly as you can, tucking the ingredients in as you go. Take your time here. A tight roll helps everything stay together and gives you clean, even slices later.
After rolling, wrap the entire tenderloin tightly in plastic wrap, almost like you are forming a sausage. This step is key. It helps the pork hold its shape and compresses the filling so it cooks evenly. Place the wrapped tenderloin in the refrigerator overnight. This resting time firms everything up and makes a big difference in how the final dish looks and slices.
Big Green Egg Setup and Preheating
Set up your Big Green Egg for raised direct cooking and bring the temperature up to 400°F. This setup gives you enough heat to cook the tenderloin evenly while still developing a nice exterior without burning the outside.
Once the Egg is stabilized, remove the tenderloin from the refrigerator and unwrap it. Lightly coat the outside with olive oil, then season generously with kosher salt and coarse black pepper. If you want to build a little more flavor, you can also use a simple garlic and herb rub or your favorite all-purpose seasoning. Keep it balanced so it complements the olives, roasted red peppers, and cheese without overpowering them.
Place the seasoned tenderloin on the raised grid and close the lid to begin the cook. If your roll is tight, the tenderloin should hold its shape nicely as it cooks. If the ends are a little uneven or not trimmed cleanly, you may see some filling start to push out during the cook. That is normal and does not affect the final flavor, but taking a little extra time to trim the ends evenly will help keep everything contained and give you a cleaner final presentation.
Cooking the Pork Tenderloin
With the Big Green Egg stabilized at 400°F and set up for raised direct cooking, let the stuffed tenderloin cook for about 25 to 30 minutes. Turn it every 5 to 7 minutes so all sides cook evenly and develop a nice color.
Because this is a rolled and stuffed tenderloin, regular turning is important. It helps prevent hot spots and keeps the outside from overcooking before the center is ready. Use a reliable thermometer and pull the tenderloin when it reaches about 140°F internally. Do not wait until 145°F on the grill. You want to give yourself room for carryover cooking.
Resting, Slicing, and Serving
Once pulled, let the pork tenderloin rest for about 10 minutes. During this time, the internal temperature will rise to a perfect 145°F while the juices settle back into the meat.
After resting, slice the tenderloin into thick medallions to show off the filling. The olives, roasted red peppers, and melted Gruyère create a great visual and even better flavor.
Serve with your favorite chimichurri sauce for a fresh, bright contrast to the rich pork and cheese. This is one of those dishes that looks impressive on the plate and delivers big flavor in every bite.
Stuffed Pork Tenderloin with Olives and Roasted Red Peppers on the Big Green Egg
Ingredients
- 1.5 pounds Pork Tenderloin, trimmed and butterflied
- 1 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp cracked black pepper
- 1/4 cup roasted red peppers, thinly sliced
- 1/4 cup green olives, thinly sliced
- 1/2 cup Gruyere cheese, slice
Instructions
- Butterfly the pork tenderloin
- Pound to 1/4″ 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 Big Green Egg to 400°F setup for raised direct grilling
- Take the tenderloin out of saran wrap, rub with olive oil, season with salt and pepper
- Cook the tenderloin on a raised grid for 30 minutes turning every 10 minutes to cook all sides
- When the pork measures 140°F using an instant read thermometer pull it off the grill, let is rest 10 minutes to come up to 145°F
- Slice and serve with chimichurri sauce
Nutrition information is automatically calculated, so should only be used as an approximation.
