Mediterranean Stuffed Pork Tenderloins
Mediterranean Stuffed Pork Tenderloin
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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- Author
- Olivelle
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 5
- Category
- Cuisine
Ingredients
- 1 Pork Tenderloin
- 1 Tbsp Garlic & Herb Infused Olive Oil
- 2 Tbsp Mediterranean Rosemary Rub & Seasoning
- 2 tsp Roasted Garlic Infused Sea Salt
- 1 tsp Black Pepper
- ¼ cup Spinach, washed and dried
- ½ cup Blue or Feta Cheese, crumbled
- ¼ cup Red Pepper, chopped
- ¼ Medium Yellow Onion, chopped
- 1 Egg Yolk
- 1 cup Panko Breadcrumbs
- 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.