Grilled Pork Tenderloin Stuffed With Olive Muffalatta
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A super flavorful main course with a great presentation that gets some help with a store bought olive mix.
Ingredients
  • 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
Instructions
  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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2022/07/grilled-pork-tenderloin-stuffed-with-olive-muffalata.html