If you want a stuffed pork tenderloin with a Mediterranean twist, this recipe delivers. The Stuffed Pork Tenderloin with Olives and Roasted Red Peppers on the Big Green Egg combines bright, savory ingredients and a live-fire finish for a memorable main course.
Inspired by Pampelona de Puerco, two techniques stood out: wrapping the tenderloin tightly and letting it rest overnight to achieve a neat, uniform shape, and the flavor pairing of green olives, roasted red peppers, and melted cheese. The result is salty, slightly tangy, and perfectly suited to pork.
Cooked on the Big Green Egg, the tenderloin picks up subtle smoke and a caramelized exterior that elevates the filling. It slices cleanly, looks impressive on the plate, and serves beautifully with a glass of Rioja or your preferred red wine.
Preparing the Pork Tenderloin
Begin by trimming the pork tenderloin. Remove excess fat and silver skin so the meat cooks evenly and stays tender. Taking care with the trim makes the rest of the prep much easier.
Butterfly the tenderloin by slicing it lengthwise without cutting all the way through, then open it like a book. If there are thick spots, make shallow cuts and use a meat mallet to pound the pork to about 1/4-inch thickness. An even thickness helps the roll cook consistently and slice neatly.
Adding the Filling
With the tenderloin flattened, spread the filling across one side. Start with thinly sliced green olives, then add thinly sliced roasted red peppers.
For cheese, Gruyère is an excellent choice. It melts smoothly and adds a slightly nutty richness that complements the olives and peppers. Keep the filling even and avoid overfilling so the roll holds together during cooking.
Rolling and Setting the Tenderloin
Roll the tenderloin tightly, tucking the filling in as you go to form a compact log. A tight roll keeps the filling contained and produces clean slices.
Wrap the rolled tenderloin snugly in plastic wrap, shaping it like a sausage. Refrigerate overnight to let it firm up. This resting step ensures the roll holds its shape while cooking and improves the final presentation.
Big Green Egg Setup and Preheating
Set up your Big Green Egg for raised direct cooking and preheat to 400°F. This temperature cooks the tenderloin evenly while developing a nicely browned exterior without burning.
Remove the tenderloin from the refrigerator and unwrap it. Lightly brush the outside with olive oil and season generously with kosher salt and cracked black pepper. If you like, add a light garlic-and-herb rub but keep the seasoning balanced so it enhances rather than overwhelms the filling.
Place the seasoned roll on the raised grid and close the lid. If the roll is tight, it should maintain its shape while cooking. Trim uneven ends before cooking if you want an even presentation and to prevent filling from pushing out.
Cooking the Pork Tenderloin
With the Egg stabilized at 400°F, cook the stuffed tenderloin for about 25 to 30 minutes. Turn it every 5 to 7 minutes so all sides brown evenly and no area overheats.
Because it’s rolled and stuffed, frequent turning helps avoid hot spots and ensures the exterior doesn’t overcook before the center is done. Use an instant-read thermometer and remove the tenderloin when the internal temperature reaches about 140°F to allow for carryover to 145°F.
Resting, Slicing, and Serving
After pulling the tenderloin from the grill, let it rest for about 10 minutes. The internal temperature will rise to the safe serving temperature and the juices will redistribute.
Slice the roll into thick medallions to reveal the olives, roasted red peppers, and melted Gruyère. The filling creates an attractive cross-section and a bold, balanced flavor in each bite.
Serve with a fresh chimichurri or another bright sauce to contrast the rich pork and cheese. This dish makes an impressive centerpiece for a weekend dinner or special occasion.
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Stuffed Pork Tenderloin with Olives and Roasted Red Peppers on the Big Green Egg
Ingredients
- 1.5 pounds Pork Tenderloin, trimmed and butterflied
- 1 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp cracked black pepper
- 1/4 cup roasted red peppers, thinly sliced
- 1/4 cup green olives, thinly sliced
- 1/2 cup Gruyere cheese, sliced
Instructions
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Butterfly the pork tenderloin.
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Pound to 1/4″ thickness.
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Place olives, roasted red peppers, and sliced Gruyère on one side of the tenderloin.
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Tightly roll the pork, wrap in plastic wrap, and refrigerate overnight.
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Preheat your Big Green Egg to 400°F for raised direct grilling.
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Unwrap the tenderloin, rub with olive oil, and season with salt and pepper.
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Cook on a raised grid for 25–30 minutes, turning every 5–7 minutes to brown evenly.
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When the internal temperature reaches 140°F, remove from the grill and let rest for 10 minutes to reach about 145°F.
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Slice into medallions and serve with chimichurri or a bright sauce of your choice.
Nutrition information is approximate and should be used as a guide only.
Additional Info