Mediterranean Stuffed Pork Tenderloin

MEDITERRANEAN STUFFED PORK TENDERLOIN ROLL WITH ROASTED VINE TOMATOES

I rarely cook pork. Which is crazy town since I grew up eating pork chops at least once a week. My mom was always cooking smothered baked pork chops in mushroom cream sauce and it makes me want some right now just talking about it!

Now that I’m adulting and all grown up, it’s just something I never make. When I do make it, I usually buy up some pork tenderloins to tenderize, butterfly and stuff. With this recipe, I wanted to change it up, and add a fantastic marinade to the mix and use a killer side to stuff it with as well.

These Pure Flavor RedRoyals Sweet Cherry Tomatoes On-The-Vine are fantastic. I’ve seen them at most grocery stores, and they have always looked so vibrant and fresh. I’m here to tell you that is exactly the case, and they last SO long.

For this recipe I wanted to use Mediterranean flavors since I am such a fan, and do a wine marinade. You will not be disappointed trust me, and I hope you give this a try. It’s fantastic.

The RedRoyals add the perfect sweetness to this dish and inside the roll.

Mediterranean Vibes

Stuffed to perfection.

MEDITERRANEAN STUFFED PORK TENDERLOIN ROLL WITH ROASTED VINE TOMATOES RECIPE

Ingredients

For the marinade

3/4 cup petite Syrah 

1/2 cup olive oil

1/4 cup chopped green olives

1/4 cup chopped kalamata olives

1 tablespoon kalamata juice

3 tablespoons fresh thyme sprigs

1 teaspoon red pepper flakes

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon Beiruti Za’atar seasoning mix (spicetreeorganics.com)

1 teaspoon minced garlic

For the pork stuffing and/or topping

1/2 cup chopped artichokes

1/2 cup chopped kalamata and green olives

1/2 cup chopped RedRoyals, or any tomatoes on hand

1 teaspoon black pepper

1 teaspoon red pepper flakes

butchers twine for wrapping loin roll

1-2 packages of Pure Flavor Ruby Red vine tomatoes

olive oil, Beiruti Za’atar seasoning mix, black pepper and salt for tomatoes

Instructions

I make the marinade the night before I make this pork. It really tenderizes the meat perfectly. I make two tenderloins, one stuffed roll, and one tenderloin by itself, not cut or stuffed. It’s easiest to get a butcher to butterfly the loins for you if you aren’t able to do it on your own, which I’m not, so I left the professionals do it.

If you are butterflying it, make sure you tenderize it as well after you slice it flat. Place in a gallon ziplock bag with marinade overnight to really soak in those flavors. I used a Petite Syrah blend, and it was so nice, named McManis and it wasn’t the cheapest, because I want good flavor, nothing bitter.

When you are ready to cook the tenderloin, set oven to 350°F. Prepare the filling for the meat and set next to the butterflied pork. Spoon in filling towards on side and start to roll it to the other side. Don’t fill too much because it will spill out. As you roll it, place more stuffing 1 or 2 more times as the roll completely covers the filling each roll. You may only do this twice, depending on how short your butterflied meat is.

Use butchers twine to tie around the roll so it doesn’t fall out of it’s shape. I do 3 knot loops, and then one across the top under each twine loop so I can pick it up and place on stove top grill to sear.

Sear on medium-high heat on each side for 2 minutes. When I make mine, I put both the stuffed roll and the remaining tenderloin on the grill and bake together.

After searing and on the same sheet, oil and season the tomatoes on the other half of baking sheet and bake for 35 minutes. Less clean up!

You can use the left over filling to pour on top of the full tenderloin and on the stuffed if you like. I like to make some greens with this meal, so I grilled some baby bok choy!