Stuffing a pork tenderloin is a great way to fill it with flavor. This Mediterranean inspired dish is stuffed with peppers, spinach, feta and sun dried tomatoes, and covered in a thick crust of Dizzy Pig Mediterranean-ish seasoning.
- 2 Pork tenderloins
- EVOO (enough to saute’ the red pepper, garlic, and spinach leaves)
- Sliced garlic
- 1 Red bell pepper
- Handful of fresh spinach leaves
- 1 1/2 cups of sun dried tomatoes
- 1 1/2 cups of feta cheese
- Dizzy Pig Mediterranean-ish seasoning (enough to coat the interior and exterior of the pork tenderloins)
- Kitchen twine for tying the pork tenderloins
- Slice garlic and chop red bell pepper.
- Saute red bell pepper in EVOO, then add sliced garlic and saute a bit longer. After the mixture is sauteed, add fresh spinach just briefly until wilted.
- Filet both tenderloins and overlap them slightly.
- Cover the filets with plastic wrap and beat them with a hammer.
- Lightly cover the interior with Mediterranean-ish seasoning.
- Spread feta, sliced sundried tomatoes, and sauteed red bell pepper, garlic, and spinach mixture over the thinly hammered pork tenderloins.
- Tie together the pork tenderloins and generously cover the outside with Mediterranean-ish seasoning.
- Wrap in plastic wrap and chill in fridge for 5-6 hours.
- If cooking on a Big Green Egg, set up egg for an indirect cook and bring temperature to around 400°F. Put the plate setter legs up, out of the fire ring notches, then factory grid, then homemade 2nd tier grid. In the image, the tenderloin is being cooked with chicken wings.
- Rotate as needed and near the end of the cook, remove the tenderloin and change the BGE set up to a direct cook with the grid on the fire ring. Cook for a couple minutes, and roll it 1/4 until the pork loin is evenly browned and hit an internal temperature of 145°F.***
- Remove from grill and let rest for at least three minutes before slicing.
***If meat is well browned, but still not done, move to a cooler part of the grill to finish.
