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Greek Stuffed Pork Tenderloin on the Big Green Egg

This Greek stuffed pork tenderloin on the Big Green Egg is filled with spinach and feta, wrapped in bacon, and grilled to perfection.
Prep Time30 minutes
Cook Time30 minutes
Resting time:10 minutes
Total Time1 hour 7 minutes
Course: Main Course, Pork
Cuisine: BBQ, Mediterranean
Keyword: Bacon, Big Green Egg, Pork Tenderloin
Servings: 4
Author: The BBQ Buddha

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.