Herb-Crusted Mediterranean Pork Tenderloin

PORK (6)
Polly Jayjack: "Whole family loved it! Grilled it on low with cor…" Read More
6Ingredients
35Minutes
Calories

Description

For an elegant, sunset dinner on the deck, serve this olive-feta stuffed tenderloin with a marinated orzo salad and grilled mixed bell peppers. Or, for a sophisticated appetizer at an evening picnic concert, chill the tenderloin after grilling and s…

rve slices of it on baguette toasts with a light spread of grained mustard and Cucumber and Red Pepper Salad.

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Ingredients

  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 3/4 teaspoon lemon pepper
  • 3 tablespoons olive tapenade (refrigerated mixed)
  • 1 ounce feta cheese (finely crumbled, about 3 tablespoons)
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  • 1 pound pork tenderloin
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 3/4 teaspoon lemon pepper
  • 3 tablespoons olive tapenade (refrigerated mixed)
  • 1 ounce feta cheese (finely crumbled, about 3 tablespoons)
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    Directions

    1. Place pork on large piece of plastic wrap. Rub tenderloin with oil; sprinkle oregano and lemon pepper evenly over surface. Wrap tightly in the plastic wrap; refrigerate for 2 hours or overnight.
    2. Prepare a medium-hot fire in grill. Unwrap pork. Make lengthwise cut through center of tenderloin. Cut to, but not through, opposite side. Open meat so it lies flat. Spread olive tapénade on half of tenderloin. Sprinkle with cheese. Fold other half of meat over to form original shape of tenderloin. Tie close with twine at 1 1/2 to 2-inch intervals.
    3. Grill tenderloin, uncovered, over direct heat for 20 minutes or until internal temperature reaches 145 degrees F.*, turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 minutes. To serve, remove string and cut into 1/4-inch-thick slices.
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    Reviews(6)

    Polly Jayjack a month ago
    Whole family loved it! Grilled it on low with corn on the cob.
    Robin a month ago
    We can't always get the same cuts as called for but I used a small loin roast. I made some cuts in it and stuffed the tapenade in there. It was a very tasty meal.
    Wright 9 months ago
    Family loved it, will be making it again. Made my own Olive tapenade, thus recioe pared really well with the zucchini noodles and cherry tomates recioe.
    it tasted good and was easy to make. 7/10 would make again
    Joe a year ago
    Great directions. Everything worked out as directed. Nice recipe
    Bruce Lean a year ago
    turned out really well. very happy