Name: Paleo Grilled Stuffed Pork Tenderloins
Yield: Serves 4 to 6
Ingredients: 1/2 cup pitted kalamata olives; 1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped; 4 anchovy fillets, rinsed; 2 garlic cloves, minced; 1 teaspoon minced fresh thyme; 1 teaspoon grated lemon zest; 2.5 - 3 pounds pork tenderloins (2 loins, 1 1/4- to 1 1/2-pounds each), trimmed; 1.25 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 2 teaspoons maple sugar; 1 ounce baby spinach (1 cup); 2 tablespoons extra-virgin olive oil

Why This Recipe Works

For a paleo-friendly stuffed pork tenderloin recipe, we created a bold, breadless stuffing with potent ingredients like olives, anchovies, and sun-dried tomatoes. For brightness and balance, we added fresh baby spinach leaves. To encourage deep browning, we rubbed the outside of the pork with a small amount of maple sugar. Cooking our tenderloin over indirect heat on the grill allowed the stuffing to heat through before the delicate meat overcooked.

Instructions

Pulse olives, tomatoes, anchovies, garlic, thyme, and lemon zest in food processor until coarsely chopped, 5 to 10 pulses.

Cut each tenderloin in half horizontally, stopping 1/2 inch from edge so halves remain attached. Open up tenderloins, cover with plastic wrap, and pound to even 1/4-inch thickness. Trim any ragged edges to create rough rectangle about 10 inches by 6 inches. Sprinkle interior of each tenderloin with 1/8 teaspoon salt and 1/8 teaspoon pepper.

Combine sugar, 1 teaspoon salt, and 1/2 teaspoon pepper in bowl. With long side of 1 tenderloin facing you, spread half of olive mixture over bottom half of pork followed by 1/2 cup of spinach. Roll tenderloin away from you into tight cylinder, taking care not to squeeze stuffing out ends. Position tenderloin seam side down, evenly space 5 pieces kitchen twine underneath, and tie. Repeat with remaining tenderloin, olive mixture, and spinach. Coat tenderloins with oil, then rub evenly with sugar mixture.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate. Place pork on cooler side of grill, cover, and cook until meat registers 145 degrees, 25 to 30 minutes, rotating pork halfway through cooking. Transfer pork to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Remove twine and slice pork into 1/2-inch-thick slices. Serve.