First we chopped a cup of spinach and placed it in a bowl.

Next we sliced a half of a cup of Kalamata Olives and added them to the Spinach.

Next, we took a small package of Goat Cheese and broke that up in to the bowl with the Spinach and Olives.

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

Next butterfly and flatten the Pork Tenderloin.

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

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

Now spread the softened Goat Cheese mixture across the prosciutto.

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

Pull the Pork Tenderloin off the grill and let rest for 10 minutes.

Then slice and serve