Grilled Pork Tenderloin Stuffed With Olive Muffalata

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Muffuletta stuffed tenderloin

Fire up your grill to make this gorgeous looking stuffed pork tenderloin, it’s tender and juicy and it’s becomes a beautiful presentation for a main course.

It’s actually filled with an olive relish that’s store bought which makes it come together super easy. An addition of a few extra ingredients that I added makes the flavor out of this world!

muffuletta mix

You should be able to find several brands of olive salad packed in oil at a regular grocery store, it’s pretty popular. The one I used was a muffalata style but I’ve seen them as a relish or an olive salad in a jar.

olive mix

This is the one I used.

stuffing tenderloins

Just remember to drain your oil based olive salad well before you begin layering.

Next up you’ll want to take your pork tenderloin and first remove the silver skin all around, it’s easy to do just take the tip of a sharp knife, lift up underneath and pull off, be careful not to grab the tender meat.

Once that’s done you’re going to open the pork tenderloin like a book slowly slicing from top to bottom to open it up.

Cover the open pork with plastic wrap, take a meat mallet and pound it flat evenly all around, then you can start the layering process.

I used a thin sliced, sharp provolone cheese as my first layer which goes very well with the olive mix. The cheese also helps anchor the olive mix when it’s all grilled together, but feel free to use your favorite cheese

tenderloin rolls

Then roll into a nice bundle and secure with kitchen twine, rub down with olive oil and now they’re ready for the grill!

grilled tenderloins

First sear the meat on both sides using direct grilling, once the searing is done use indirect grilling keeping the heat around 375F until internal temp reaches 140-145, then take it off. Anything past that it and the meat will start to dry out, and you don’t want that.

Start checking the temp after 20 to 25 minutes.

A delicious and pretty main course to serve with any side dish of your choice!

5.0 from 2 reviews
Grilled Pork Tenderloin Stuffed With Olive Muffalatta
A super flavorful main course with a great presentation that gets some help with a store bought olive mix.
  • I used 2 pork tenderloins because that's how I buy them from Costco. Silver skin removed as per instructions in the post
  • 8 oz, of muffalata olive mix, drained
  • 6 whole sun dried tomatoes packed in oil, cut into small slices
  • 3 garlic cloves, minced
  • a handful of chopped parsley
  • sliced, sharp provolone, enough to cover the bottom of your opened pork tenderloin
  • olive oil, salt and pepper
  • kitchen twine
  1. Follow directions in the post for removing the silver skin, opening up the pork tenderloin like a book and pounding it flat.
  2. Drain the olive salad well into a mesh strainer, then place into a small bowl.
  3. Add the chopped sun dried tomatoes, garlic and parsley, mix together.
  4. Onto the flattened, open pork, season with a little salt and pepper.
  5. Layer your sliced provolone all around.
  6. Spread the olive mixture all over on top of the cheese.
  7. Roll up tight and secure with kitchen twine.
  8. Rub all sides with olive oil, now ready for the grill.
  9. Place rolls directly on heat to sear but sides with grill marks then turn down to indirect heat. to finish cooking, keeping it around 375 degrees.
  10. After 20- 25 minutes check temp with an instant read thermometer. Temp should be between 140 to 145 internal, anything after the meat will start to dry out and be overcooked.
  11. Let it rest a bit, remove the twine and cut into slices.


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  1. Joanne Jones says

    Marie—if you want to cook this in the oven—what would you do????

    Love all your recipes.

    • I would sear all sides on top of the stove and finish off in the oven at 375 til internal temp is 145 and it should be just as good Joanne

  2. Looks delicious, Marie! A pork muffalutta!

    Hope you are having a good summer!

  3. Marisa Franca says

    Looks super yummy, Marie!! Pork is such a great bargain right now. Friendlier to our pocke books than beef. Do people know what pocketbooks are?

  4. Such a spectacular presentation! This really does look amazing, I’ll have to get my nerve up to try it one Sunday for dinner:@)

    • Paula Hamlin says

      not a fan of sun dried tomatoes so substituted what I had…fresh basil and pine nuts….presentation is lovely and it’s a very easy recipe…no fuss! I offset it with a mango salsa on the side for color and sweetness. definitely a great summer ( or any season) recipe.

    • Try it Lynn, it’s pretty fuss free!

  5. Cathy Robinett says

    Marie, this looks very good but do you have a recipe for those potatoes and string beans??

    Thank you,
    Cathy Robinett

    • Not a current one but it’s very simple, pre cook your beans and potatoes then toss together with olives, sliced red onion, oregano, salt and pepper, olive oil and a splash of vinegar, sometimes I add sliced tomatoes if we eat it right away, but most times I do without.

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