Stuffed Pork Tenderloin with Olives and Roasted Red Peppers on the Big Green Egg
Stuffed pork tenderloin with olives and roasted red peppers on the Big Green Egg. Bold, savory flavor perfect for a weekend dinner.
Servings: 4
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