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.