Bacon Wrapped Greek Stuffed Pork Tenderloin: Big Green Egg Guide
Easy dish that is packed with flavor to cook on your Big Green Egg.
Servings: 4
Equipment
- Butcher's string
Ingredients
- 1 Pork Tenderloin approximately 1.25 to 1.5 lbs
- 3/4 pkg high-quality thick-cut bacon
- 4 oz Goat Cheese
- 1/2 Cup Kalamata Olives chopped
- 1/2 Cup Roasted Red Peppers chopped
- 1/2 Cup Spinach sliced
- 2 tbsp Meat Church Honey Hog Hot (or your favorite BBQ rub)
Instructions
- Prep Filling: Mix the chopped olives, roasted red peppers, and chiffonade spinach with the goat cheese in a medium bowl until the mixture is uniform and creamy.
- Bacon Weave: Construct a tight bacon weave on a sheet of parchment paper using 3/4 of a pack of bacon to create a sturdy outer shell.
- Butterfly Pork: Clean and trim the pork tenderloin before slicing it down the center and pounding it to a consistent half-inch thickness.
- Apply Stuffing: Spread the goat cheese and vegetable mixture evenly across the surface of the flattened pork while leaving a small border at the edges.
- Roll and Wrap: Place the stuffed pork onto the bacon mat and roll the entire assembly tightly to ensure the filling stays securely inside.
- Season and Tie: Sprinkle your dry rub generously over the bacon exterior and secure the roast with butcher’s string at two-inch intervals.
- BGE Setup: Stabilize your Big Green Egg at 350°F using a Raised Direct configuration to provide excellent air circulation and even heat.
- The Cook: Place the pork on the raised grid and grill for approximately 30 minutes while rotating the roast every 10 minutes for even browning.
- The Pull: Remove the pork from the Egg once the internal temperature reaches 135°F - 140°F on a reliable instant-read thermometer.
- The Rest: Allow the meat to rest on a cutting board for 8 to 10 minutes to let the juices redistribute and the cheese set properly.
- Serve: Slice the tenderloin into 1 1/2-inch thick pieces and serve immediately while the bacon is crispy and the center is warm.