Herb-Crusted Mediterranean Pork Tenderloin Recipe | Yummly

Herb-Crusted Mediterranean Pork Tenderloin

PORK(5)
Polly Jayjack: "Whole family loved it! Grilled it on low with cor…" Read More
6Ingredients
35Minutes
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Herb-Crusted Mediterranean Pork Tenderloin

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

Ingredients

US|METRIC
4 SERVINGS
  • 1 lb. pork tenderloin
  • 1 Tbsp. olive oil
  • 2 tsp. dried oregano
  • 3/4 tsp. lemon pepper
  • 3 Tbsp. olive tapenade (refrigerated mixed)
  • 1 oz. 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(5)

    Reviewer Profile Image
    Polly Jayjack 3 years ago
    Whole family loved it! Grilled it on low with corn on the cob.
    Reviewer Profile Image
    Robin 3 years 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.
    Reviewer Profile Image
    josh squidlyburgh 4 years ago
    it tasted good and was easy to make. 7/10 would make again
    Reviewer Profile Image
    Joe 5 years ago
    Great directions. Everything worked out as directed. Nice recipe
    Reviewer Profile Image
    Bruce Lean 5 years ago
    turned out really well. very happy

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