Garlic Tapenade Stuffed Pork Tenderloin

Serves 4

  • approximately 1 lb (454gr) pork tenderloin, trimmed of fat
  • ¼ cup Greek style dressing
  • ¼ cup The Garlic Box Olive Tapenade with Garlic
  • ¼ cup fresh chopped basil
  • ¼ cup fresh chopped oregano
  • 1 medium orange bell pepper, seeded and thinly sliced
  • 1 Tbsp olive oil
  • salt & pepper to taste

Cut tenderloin in half lengthwise, about three-quarters of the way through.  Pour ¼ cup of Greek dressing into a large ziplock bag.  Add pork and marinate in the fridge for 4 hours. 

Preheat grill or cast iron skillet to medium heat.  Remove tenderloin from the bag and pat dry, discarding the marinade.  Sprinkle the inside of tenderloin with salt and spread evenly with Olive Tapenade.  Layer basil, oregano, and bell pepper slices next.  Secure with butcher’s string at 1” intervals.

Brush with vegetable, grapeseed, or canola oil and sprinkle with pepper.  Grill tenderloin on direct medium heat for 25-30 minutes, turning occasionally and brushing with remaining ¼ cup of Greek dressing.

Cook until the internal temperature reaches 135°F/57°C with an instant read thermometer.  Cover with foil and let stand 10 minutes.

You can also sear the tenderloin in the skillet and finish in a 325°F/163°C oven until done.

Serve with seasonal vegetables and Greek Potatoes.

More recipes from The Garlic Box, makers of field to fork gourmet products featuring Ontario grown garlic.


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