Tapenade-Stuffed Pork

Yield: 16 Slices

Calories per serving: 106

Fat per serving: 7.5 g


  • Pork tenderloin, trimmed of fat – 1 lb. (454 g)
  • Greek dressing- 3/4 cup (175 mL)
  • Salt, sprinkle
  • Black olive tapenade – 1/4 cup (60 mL)
  • Chopped fresh basil,
  • lightly packed – 1/4 cup (60 mL)
  • Chopped fresh oregano,
  • lightly packed – 1/4 cup (60 mL)
  • Thinly sliced orange pepper – 1/2 cup (125 mL)
  • Olive oil – 1 tsp. (5 mL)
  • Coarsely ground pepper, sprinkle
  • Greek dressing – 1/4 cup (60 mL)


  1. Cut tenderloin in half lengthwise, about 3/4 of the way through. Pour first amount of dressing into a large resealable freezer bag. Add pork and chill for 4 hours. Drain and discard marinade.
  2. Sprinkle inside of tenderloin with salt and spread with tapenade. Layer next 3 ingredients, in order given, over tapenade. Secure with butcher’s string at 1 inch (2.5 cm) intervals.
  3. Brush with olive oil and sprinkle with pepper. Grill on direct medium heat for 25 to 30 minutes, turning occasionally and brushing with second amount of dressing, until internal temperature of pork reaches 160ºF (70ºC) or desired doneness. Cover with foil and let stand for 10 minutes. Cut into 1/2 inch (12 mm) thick slices.


The tenderloin roll can be made up to a day ahead. Wrap it tightly and store in the refrigerator.


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