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 rub.
- Wrap in plastic wrap and set inside 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.
- Rotate as needed and near the end of the cook, remove the tenderloin and change the BGE set up to a direct cook.
- For this recipe, the author aimed for the pork loin to have an internal temperature of 145°F.
- After it has been removed, let the pork loin rest for at least three minutes.
If meat is well browned, but still not done, move to a cooler part of the grill to finish.