Mediterranean Stuffed Pork Tenderloin recipe
There are so many ways to make a stuffed pork tenderloin recipe but none that I've found that actually keeps the meat from drying out.
Some pork tenderloin recipies use bread stuffing which really sucks the moisture out of the meat.
The stuffing blend we've developed in this pork recipe actually bastes the meat from the inside out while it's grilling.
Another nice little thing about this recipe is it uses everyday, off-the-shelf Greek salad dressing as the marinade.
Life just doesn't get much easier than that.
Serves: 4 - 6
Prep time: 20 minutes
Tip: for best results marinate 4 hours up to overnight.
Place the bag in a bowl or dish to prevent leakage and refrigerate.
The longer you can marinate the meat the more flavor you'll enjoy.
It's better to slice a little at a time to make sure you don't cut them completely in half.
Place a sheet of plastic wrap over the meat and with a mallet (or other heavy flat object) pound it flat to about 1/2" thick.
Try to get them evenly flat.
In a large pan add about 1/2 cup of the greek salad dressing and heat to medium-high.
Add the vegetables and stir fry about 10 minutes or until most of the liquid is reduced and the mixture is thicker.
You'll want the vegetables to be tender-crisp, not overcooked as they will still see some amount of heat while grilling.
Allow to cool while you get the tenderloin ready.
Lay the larger of the two flattened pork tenderloin on the twine.
You may need to cut more twine to accomodate the lenth of the loin.
If you've too much mixture left-over from this pork tenderloin recipe you can either toss it out, serve it on the side, or do like I did:
As your tying tuck in the top piece of pork to the bottom piece to help prevent the innards from coming out.
Finish tying the 14" pieces of twine.
Cut a piece of butchers twine 3 times the length of the tenderloins.
Tye it to one of the 14" pieces of twine and then weave the long piece over and under the already tied pieces.
You are doing this lengthwise to the roast, when you reach the end flip the pork roast over and continue weaving it the other length of the roast.
When you reach the end flip it back over, and weave it back to the spot you started and tye it off.
Cut all the twine pieces off at the know so it's neat.
Preheat grill to 375F to 400F for direct cooking.
When the grill reaches temperature place the pork tenderloin on the grill and spoon a little salad dressing over top and close the lid.
Every 10 minutes rotate the pork roast and drizzle a little more salad dressing over the meat.
After you've completely rotated the roast, increase the BBQ temperature to about 425F - 450F for the last 10 - 15 minutes of cooking to brown it up.
Continue to drizzle salad dressing over the roast.
It's difficult to get an accurate internal temperature of this pork tenderloin recipe with the stuffing mixture but a normal roast should be cooked at these temperatures after 50 - 60 minutes.
If you can insert a temperature probe into just the pork look for 155F.
Remove the stuffed tenderloin and cut the strings.
Cover the meat with pieces of tented foil and let rest 10 minutes before carving.
Carve the stuffed roast pork tenderloin into 1" slices and serve.
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