Greek Freak Stuffed Pork Tenderloin

Chef Ryan

Servings

6

Prep Time

15 minutes

Cook Time

3 minutes

Cuisine

Mediterranean/European

Category

Main Course

A weeknight-easy tenderloin with a serious payoff: butterflied, packed with goat cheese, roasted red peppers, and marinated artichokes, then seared and roasted until juicy. Spiceology Greek Freak Seasoning brings the herbaceous, tangy Mediterranean backbone — rosemary, oregano, garlic, and a bright hit of orange peel — so every slice looks like more effort than it actually took.

Greek Freak Stuffed Pork Tenderloin

Ingredients

  • 2 pork tenderloins (1 to 1.25 lbs each), trimmed of excess fat and silver skin

  • 2 Tbsp Spiceology Greek Freak Seasoning, divided, plus more to taste

  • salt and pepper, to taste

  • 2 Tbsp olive oil, for searing

  • ½ cup jarred roasted red peppers, drained and diced

  • ½ cup marinated artichoke hearts, drained and chopped

  • 4 oz goat cheese, softened

Directions

  1. Preheat oven to 375°F.

  2. Using a sharp knife, butterfly each pork tenderloin lengthwise down the center, cutting to about ½ inch from the bottom without slicing all the way through. Open each tenderloin like a book and gently pound to an even thickness with a meat mallet.

  3. Season both sides of each tenderloin with salt, pepper, and half of the Spiceology Greek Freak Seasoning.

  4. Divide the goat cheese, roasted peppers, and artichoke hearts evenly between the two tenderloins, layering the filling down the center of each. Sprinkle with the remaining Spiceology Greek Freak Seasoning.

  5. Fold each tenderloin closed and tie with kitchen twine at 1-inch intervals to hold the filling in — snug, but not so tight that the filling squeezes out.

  6. Heat the olive oil in a large oven-safe skillet over medium-high heat. Working in batches if the pan is crowded, sear the tenderloins on all sides, about 2 to 3 minutes per side, until deeply golden.

  7. Transfer the skillet directly to the oven (or move the tenderloins to a rimmed baking sheet) and roast until an instant-read thermometer inserted into the thickest part reads 145°F, about 15 to 20 minutes — timing depends on how thick the stuffed tenderloins are, so start checking at 12 minutes.

  8. Let the tenderloins rest 5 to 10 minutes, then remove the twine and slice. Serve with roasted potatoes and a salad for an elevated weeknight dinner.
Recipe Products
Blend

Greek Freak Mediterranean Seasoning

Key Ingredients

Nutritional Yeast Flakes, Red Pepper Chili Flake, Oregano, Tomato, Orange Peel