I daydream about food on the way home from work most evenings. I think about what ingredients I have at home, things I've seen or cooked before, and just let the thoughts collide. Tonight my thoughts centered around a pork tenderloin that I had thawed out.
I thought about Chris Lilly's Pork Tenderloin Pinwheels that I have made before, stuffed with bacon, rolled in pecans and brushed with a mustard sauce. But the feta and fresh spinach I had at home made me think more along Greek lines. Here's what I came up with.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTg2ger-IVqYuyijX_zFcXe_VO-CWYdncP_YE5Qr6bYwwhfoXtbeafU_73QmURzkbHjcEgZ9NUP3MLV2Ibj0KugsUXK_1eVrJXtb4dzhny-Av-o7Ui9SqUM2ZtA3QujsiOBd-QN0Pkdqi/s400/DSC_0442+resized.jpg)
Nibble Me This Greek Pork Pinwheels
Ingredients
1 ea pork tenderloin
30 spinach leaves (about 1/2 cup?)
1/4 cup feta cheese
1/4 cup sun dried tomatoes, diced
Marinade
1/2 cup olive oil
3 Tablespoon lemon juice
1/4 cup fig infused balsamic vinegar (sub red wine vinegar)
1/4 cup white onion, finely diced
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
salt & pepper to taste
Instructions
Whisk together all of the marinade ingredients. Reserve 1/4 cup of the marinade for the Greek rice.
Slice the tenderloin lengthwise into about 5-6 slices, about 1/4" thick each as pictured.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1TimhuKXba1hENqGioQqjfqQxFV0FD9rPFwjWaOLGyAarKa9iquEuDC9TP3x1K1FJ55hkvzxJogTdJoteypBVos4QKNZsijlbzBUn-YtyHdPMw1rFDYd6cHeR82582O97hf10N5krgbJ/s400/DSC_0430+resized.jpg)
TIP: First, put the tenderloin into the freezer for about 30 minutes to partially freeze it. Slices much easier. Second, most tenderloins have a "flat side" due to being packaged two to a pack. Use that flat side as a solid base.
Top each slice with layers of spinach, feta, and sun dried tomatoes. Drizzle some of the marinade on top.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvWhfsaUOrh4-FuoCUHUGcfPzSNzldxCPURrnrcPWznIriERPyUr0UPE3IrSYhhmLVSOZ_xt483Ybj6ILCsr-kyXM-NVZW7Q6EuVj7aeC88WA20K18HJZFRqnR91HV1hhHNkh03mI6Dh6/s400/DSC_0433+resized.jpg)
Carefully (i.e. make a hell of a mess trying to keep it all together) roll up each slice from one end to the other and secure with a toothpick.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2zjckZQcZmro6MQ7gfCNncXyTYBQs7frx5mKX9tEiU_fhKmrg4juY9xpQnXtInoUO-1al8W3HNaPKjzjevOxAdiSsPFY_9kmnzVudUmtG6JfLJeBkFtEIKgtXqVtuCQlmNrmo0vR2jxA_/s400/DSC_0436+resized.jpg)
Place the pinwheels in a small casserole and apply remaining marinade. Let sit for 1-2 hours.
Prepare your grill for a direct heat cook at 375f. On the Big Green Egg, I had plain lump charcoal burning with no wood and I used a raised grid extender. That's about 8 inches from the fire so that would be the top rack on most other grills.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vqXu53RhYMZKXN3m8TIy-6voFe90uo6cdZZ61fpE-p1zmlFAK7P5Icu7-DvkcQxYx-mx21IDtv7Zcdm8ormLLx0P7Ghq1GtEjLs4e21WxrljVgGXC6td3-2ukOJ4Le5hyphenhyphengjiWe6mwarP/s400/DSC_0440+resized.jpg)
TIP: The oily marinade will cause flare ups so keep your grill lid closed to control the flow of oxygen.
Grill the pinwheels for 8 minutes a side.
We were very pleased with this. They weren't very photogenic but the pork was tender and packed with flavor thanks to the marinade from inside and out.
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For a side dish, I made this Greek Tomato Pilaf and added the reserved 1/4 cup of marinade at the point you add the dry rice to the saute. I give that recipe two thumbs up too.