Fire up your grill to prepare this gorgeous-looking stuffed pork tenderloin, it’s tender and juicy and makes a beautiful presentation for a main course.
It’s actually filled with a store-bought olive relish, which makes it super easy to come together. An addition of a few extra ingredients I added makes the taste out of this world!
You should be able to find several brands of olive salad packed in oil at a regular grocery store, it’s quite popular. The one I used was a muffalata style, but I’ve seen them served as a relish or olive salad in a jar.
This is the one I used.
Just remember to drain your oil-based olive salad well before you start layering.
Next you should take your pork tenderloin and first remove the silvery skin all around, it’s easy to take the tip of a sharp knife, lift underneath and peel off, being careful not to grab the tender meat.
Once that’s done, open the pork tenderloin like a book, slowly slicing from top to bottom to open.
Cover the exposed pork with cling film, take a meat mallet and pound evenly all around, then you’re ready to start the layering process.
For the first layer, I used a thinly sliced, sharp provolone cheese that goes really well with the olive mixture. The cheese also helps anchor the olive mixture when it’s all grilled together, but feel free to use your favorite cheese
Then roll into a nice bundle and secure with kitchen twine, rub with olive oil and they’re ready for the grill!
First sear the meat on both sides with direct grilling, once searing is done, use indirect grilling and hold the heat at around 375F until the internal temp reaches 140-145, then remove. Anything over that and the meat will start to dry out and you don’t want that.
After 20-25 minutes, start checking the temperature.
A delicious and pretty main course that you can serve with any side of your choice!
Grilled pork tenderloin stuffed with olive muffalatta
A super flavorful entree with great presentation aided with a store-bought blend of olives.
ingredients
- I used 2 pork tenderloins because that’s how I buy them at Costco. Removed silver skin according to the instructions in the post
- 8 ounces muffalata olive mix, drained
- 6 whole sun-dried tomatoes wrapped in oil, cut into small slices
- 3 garlic cloves, chopped
- a handful of chopped parsley
- Sliced, spicy provolone, enough to coat the bottom of your opened pork tenderloin
- olive oil, salt and pepper
- kitchen twine
instructions
- Follow the instructions in the post to remove the silver skin, open the pork tenderloin like a book and pound it flat.
- Drain the olive salad well in a colander, then place in a small bowl.
- Add the chopped sun-dried tomatoes, garlic and parsley, mix.
- Place on the flattened, open pork and season with a little salt and pepper.
- Layer your sliced provolone all around.
- Scatter the olive mixture all over the cheese.
- Roll up tightly and secure with kitchen twine.
- Rub all sides with olive oil, now ready to grill.
- Place the buns directly on the heat to sear but grill-mark the sides, then turn it down to indirect heat. To finish cooking, keep it at around 375 degrees.
- After 20-25 minutes, check the temperature with an instant-read thermometer. The temperature should be between 140 and 145 internally, anything after that the meat will start to dry out and overcook.
- Leave to rest, remove yarn and cut into slices.
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