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!
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.
This is the one I used.
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
Then roll into a nice bundle and secure with kitchen twine, rub down with olive oil and now they’re ready for the grill!
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!
- 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
- Follow directions in the post for removing the silver skin, opening up the pork tenderloin like a book and pounding it flat.
- Drain the olive salad well into a mesh strainer, then place into a small bowl.
- Add the chopped sun dried tomatoes, garlic and parsley, mix together.
- Onto the flattened, open pork, season with a little salt and pepper.
- Layer your sliced provolone all around.
- Spread the olive mixture all over on top of the cheese.
- Roll up tight and secure with kitchen twine.
- Rub all sides with olive oil, now ready for the grill.
- 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.
- 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.
- Let it rest a bit, remove the twine and cut into slices.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
