Tapenade and Feta Stuffed Pork Tenderloin


Tapenade and Feta Stuffed Pork Tenderloin

0 from 0 votes
Print Pin
Course: Brunch, Main Course
Cuisine: French, Mediterranean / Middle Eastern
Protein: Pork
Cut: Pork Tenderloin
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5 people


  • 1 pkg ButcherBox Pork Tenderloin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  • ¼ c pitted olive medley chopped
  • ¼ c crumbled feta cheese
  • 2 Tbsp capers
  • 2 Tbsp sun-dried tomatoes chopped

GF Breadcrumb Crust

  • 1 Tbsp parsley chopped
  • 1 egg beaten
  • 1/2 c gluten-free panko breadcrumbs


  • Preheat oven to 375°F.
  • Slice pork tenderloin from one end to the other, inserting the knife about ⅔ of the way in to create a pocket
  • Place pork on aluminum foil covered sheet pan.
  • Season pork lightly with salt and pepper.
  • Mix ingredients for stuffing together and press into pork evenly from end to end.
  • Mix ingredients for gf breadcrumb crust together and press onto pork, covering up the stuffing mix.
  • Bake for 25 minutes, or until thermometer inserted into thickest part of pork reads 145°F.
  • Rest for 5 minutes before slicing. Happy eating!
Share on Instagram!Mention @butcher_box or tag #bbrecipes!
Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.