Greek Salad Stuffed Pork Tenderloin
The much-loved combination of tomato, feta cheese, red onion, oregano and olives is at the heart of this satisfying summer dish, where it stars as both the stuffing for the meat and the salad it’s served with.
Ingredients
- 1 pork tenderloin, about 1 lb (454 g)
- ¼ cup (40 g) chopped red onion
- ¼ cup (40 g) chopped oil-packed sun-dried tomatoes
- 3 tbsp (35 g) chopped pitted kalamata olives
- 3 tbsp (25 g) crumbled feta cheese
- ½ tsp dried oregano
- 4 oz (115 g) feta cheese, sliced
- 2 tomatoes, quartered
- 1 small cucumber, sliced diagonally
- 1 small red onion, sliced into rings
- ¼ cup (50 g) pitted kalamata olives
- ¼ tsp dried oregano
- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) red wine vinegar
- Salt and pepper
Instructions
- Preheat the grill, setting the burners to high. Oil the grate.
- On a work surface, butterfly the pork tenderloin by slicing the meat lengthwise, without separating it completely. Spread the remaining ingredients lengthwise in the tenderloin. Close and tie with butcher’s twine. Season with salt and pepper. Oil lightly.
- Place the tenderloin on the grill. Adjust the burners to medium heat. Grill the meat for about 15 minutes, turning it frequently. Set the meat aside on a plate. Cover with aluminum foil and let rest for 10 minutes.
The much-loved combination of tomato, feta cheese, red onion, oregano and olives is at the heart of this satisfying summer dish, where it stars as both the stuffing for the meat and the salad it’s served with.