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Greek Stuffed Pork Tenderloin

Greek Stuffed Pork Tenderloin


Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: medium
  • Serves: 6


Because pork is so lean it can easily dry out if not cooked properly. Trust me, I've gnawed on enough pork "moccasins" in my time.

Good news, this stuffed pork tenderloin actually bastes the meat from the inside out as it cooks so it stays nice and juicy.

I cheat with the marinade and use an off-the-shelf greek dressing to flavor the meat before stuffing.

Give it a try for Sunday dinner, I think you'll really like it served with a rice side dish and a nice summer Greek salad.

Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.


1. With a fork pierce the pork tenderloins all over.

Place the tenderloins in a resealable plastic bag and pour in about 1/2 cup of the greek salad dressing, enough to cover the meat.

MArinate 4 hours up to overnight.

2. After marinating, remove the tenderloins and very carefully butterfly them and splay them open. Don't cut all the way through them.

Place plastic wrap over the butterflied tenderloins and gently pound them to about 1/2" thick.

3. Place the chopped pepper, onion, cucumber and 1/2 cup of te greek salad dressing in a frying pan and heat to medium-high for about 10 minutes.

Stir-fry until most of the liquid is reduced and the mixture is thicker.

Try to keep the veggies tender-crisp.

Allow to cool.

4. On your work surface lay 14" lengths of butchers twine about 1 1/2" apart.

Lay the largest tenderloin on top of the string.

Place 1/2 cup of feta over the tenderloin then sprinkle with black olives (optional).

Spoon the vegetable mixture over this - if you've too much then use just enough so it's 1/2" thick.

Sprinkle the rest of the feta over this.

Place the second tenderloin over top.

5. Beginning at one end begin tying up the pieces of string.

Tuck in top piece of tenderloin to the bottom as you go to seal in the juices.

After all the string is tied then run a length of string lengthwise and tie that.

6. Preheat the grill to 375F - 400F for direct heat grilling.

When the grill's reached temperature place the pork roast on the grill and close the lid.

Every 10 minutes rotate the roast a 1/4 turn and drizzle more of the greek salad dressing over it.

After it's been completely rotated increase the grill temperature to about 425F - 450F for the last 10-15 minutes of cooking.

Internal temperature of the meat (not the stuffing) should be about 165F.

Remove the roast and cut the strings.

Cover with foil for about 10 minutes before cutting into 1" slices.

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star_onstar_onstar_onstar_onstar_ongrillmaster01 says:

I like greek and I like pork so this sounds right up my alley. I agree pork is always over cooked though. It's ok for pork to be a bit pink now, they lowered the min temp to 145ish instead of 175ish.

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