Mediterranean Stuffed Pork Tenderloins
Mediterranean Stuffed Pork Tenderloin
Rated 4.0 stars by 15 users
Author:
Olivelle
Servings
5
Prep Time
20 minutes
Cook Time
20 minutes
Get ready for the “wow” factor with this Mediterranean Stuffed Pork Tenderloin! Packed with fresh garden veggies, bold bleu cheese, and a splash of Smoked Balsamic, this dish will take your pork to a whole new level. Perfect for a summer grill sesh or a dinner that’ll have everyone asking for seconds. If you’re tired of the usual steaks and burgers, this flavorful twist is a must-try!
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Ingredients
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1 Pork Tenderloin
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1 Tbsp Garlic & Herb Infused Olive Oil
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2 Tbsp Mediterranean Rosemary Rub & Seasoning
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2 tsp Roasted Garlic Infused Sea Salt
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1 tsp Black Pepper
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¼ cup Spinach, washed and dried
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½ cup Blue or Feta Cheese, crumbled
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¼ cup Red Pepper, chopped
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¼ Medium Yellow Onion, chopped
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1 Egg Yolk
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1 cup Panko Breadcrumbs
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¼ cup Smoked Barrel Aged Balsamic
Directions
Preheat the salt slab on the grill to 400F.
Butterfly pork by cutting through the pork lengthwise, making sure to leave about 1” of pork at the bottom uncut, then pound out pork to ½” thickness. Season pork with olive oil, rub, salt, and pepper. Let sit for 15 minutes or up to 24 hours.
Meanwhile, in a food processor pulse spinach, cheese, red pepper, onion, egg yolk, and panko until well combined.
Spread the filling into the pork evenly, leaving a 1” border on all sides. Starting on the long side, roll up pork and secure with toothpicks. Top with smoked balsamic.
Place the pork tenderloin on the grill. Close the lid and cook for 15 minutes or until pork is no longer pink.
Let rest 10 minutes before cutting. Finish with a drizzle more of balsamic.