Stuffed BBQ Pork Tenderloin | Tender & Smoky

Prepare the grill for two zones (direct and indirect heat) at approx. 180–200 °C. Finely chop the sun-dried tomatoes, and peel and mince the garlic. Wash the baby spinach, pat it dry, and roughly chop it. Crumble the feta with your fingers.

Thoroughly pat the pork tenderloin dry and remove any silver skin. Using a sharp knife, make a lengthwise incision (butterfly cut) to create a pocket for the filling, taking care not to cut all the way through. Gently open up the tenderloin.

Season the inside of the tenderloin with a little salt and pepper. Evenly distribute the chopped baby spinach, sun-dried tomatoes, and crumbled feta over the fillet. Carefully fold the meat back together and secure it with kitchen twine at intervals of approx. 2–3 cm so the filling does not spill out during grilling.