Herb-Crusted Mediterranean Pork Tenderloin
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
Prep Time: 15 Min.
Cook Time: 20 Min.
Chill Time: 2 Hrs.
What you need:
* 1 lb. pork tenderloin
* 1 Tbsp. olive oil
* 2 tsp. dried oregano
* 3/4 tsp. lemon pepper
* 3 Tbsp. refrigerated mixed olive tapenade
* 1 oz. feta cheese, finely crumbled (about 3 Tbsp.)
* kitchen twine
* 1 Tbsp. olive oil
* 2 tsp. dried oregano
* 3/4 tsp. lemon pepper
* 3 Tbsp. refrigerated mixed olive tapenade
* 1 oz. feta cheese, finely crumbled (about 3 Tbsp.)
* kitchen twine
What to do:
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 hrs. 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 closed with twine at 1-1/2 to 2-inch intervals.
3. Grill tenderloin, uncovered, over direct heat for 20 min. or until internal temperature reaches 145° F, turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 min. To serve, remove string and cut into 1/4-in.-thick slices.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
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 closed with twine at 1-1/2 to 2-inch intervals.
3. Grill tenderloin, uncovered, over direct heat for 20 min. or until internal temperature reaches 145° F, turning tenderloin over halfway during grilling. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 5-10 min. To serve, remove string and cut into 1/4-in.-thick slices.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com