Description:
This grilled pork tenderloin is butterflied and stuffed with a flavorful mixture of spinach, garlic, and feta, then grilled to juicy perfection. It’s a delicious and impressive dish that’s perfect for any occasion.

Servings:

This recipe serves 4 people.

Ingredients

  • 1 large pork tenderloin (about 1.5 lbs)
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 cups fresh spinach leaves
  • 1/2 cup crumbled feta cheese
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and black pepper, to taste
  • Kitchen twine (for tying the tenderloin)

Instructions

  1. Butterfly the pork tenderloin:
    Using a sharp knife, make a lengthwise cut down the center of the pork tenderloin, being careful not to cut all the way through. Open it up like a book, then use a meat mallet to pound it to an even thickness of about 1/2 inch.
  2. Prepare the stuffing:
    Heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Remove from heat and mix in the crumbled feta cheese. Season lightly with salt and pepper.
  3. Stuff the pork tenderloin:
    Spread the Dijon mustard evenly over the inside of the butterflied pork tenderloin. Place the spinach and feta mixture in an even layer down the center of the pork. Carefully roll up the pork and secure it with kitchen twine at 1-2 inch intervals.
  4. Season the pork:
    Rub the outside of the tenderloin with the remaining olive oil, then season it with smoked paprika, oregano, salt, and pepper.
  5. Preheat the grill:
    Heat your grill to medium-high heat (about 400°F / 200°C). If you’re using a charcoal grill, set up a two-zone fire (one side with direct heat, one side with indirect heat).
  6. Grill the tenderloin:
    Sear the stuffed pork tenderloin on the grill over direct heat for 2-3 minutes per side to get a nice char. Then move it to indirect heat and cook for an additional 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
  7. Rest and serve:
    Remove the pork tenderloin from the grill and let it rest for 5-10 minutes before slicing. Remove the twine, slice into thick medallions, and serve.

Nutritional Information (Per Serving)

  • Calories: 360 kcal
  • Protein: 37g
  • Fat: 20g
  • Saturated Fat: 6g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sugar: 0g
  • Sodium: 500mg