Grilled Feta and Olive Stuffed Braided Pork Tenderloin with Feta Olive Yogurt Sauce
Main Ingredients: Pork
Yield: 2-3 servings
Recipe courtesy of Amber Mayhugh, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest
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- Prep
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- Total
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- Serving
- 2-3
Ingredients
TENDERLOIN
- 1/3 Cup tomato basil feta cheese
- 1/3 Cup mascarpone cheese
- 1/3 Cup Kalamata olives, chopped
- 1/3 Cup fire roasted red pepper, packed in oil and chopped
- 1 1/2 Pound pork tenderloin
SAUCE
- 1/3 Cup tomato basil feta cheese
- 1/3 Cup Greek yogurt
- 1/8 Teaspoon garlic powder
- 1/8 Cup chicken broth
- 1/4 Cup Kalamata olives, chopped
- 1/4 Cup fire roasted red pepper, packed in oil and chopped
- 1/8 Cup fresh chives, chopped
Directions
- Preheat outdoor grill on high heat.
- In a small bowl combined tomato basil feta Cheese, mascarpone cheese, chopped olives and chopped roasted pepper. Mix well until combined. Set aside.
- Using a sharp knife starting three inches from the end, slice tenderloin lengthwise twice; making three equal strips. Carefully take the knife and cut pockets lengthwise every three inches in the center of each of the tenderloin strips.
- Stuff each pocket with the feta and olive cheese mixture. You will have about one third of the cheese mixture left. Braid the stuffed tenderloin by crossing the right section over the middle section then the left section over the new middle section. Continue until you run out of tenderloin. Insert a wooden or metal skewer into the end of the braided tenderloin to keep together. Tuck in the remaining feta and olive cheese mixture in the folds of the braid.
- Place on a piece of aluminum foil then cover with an equal piece of foil making tight 1/2-inch fold; fold again, forming a pocket by folding and sealing the four sides.
- Place foil pack on grill. Drop the temperature to medium heat. Cover grill; cook 6 minutes. Flip the pack on its other side and cook 7 minutes. Flip the pack back around, tear open foil pack and increase heat to high. Allow to cook for 5 additional minutes. Remove from grill and allow to rest while making sauce.
SAUCE
- In a small bowl combine tomato basil feta cheese, yogurt, garlic powder, chicken broth, chopped olives, chopped roasted red pepper and chopped chives. Mash the ingredients and mix well until combined.
- Before serving garnish with additional tomato basil feta cheese and serve with the feta olive yogurt sauce.
