Olive and Sun-Dried Tomato Stuffing (for Grilled Stuffed Pork Tenderloin)

Name: Olive and Sun-Dried Tomato Stuffing (for Grilled Stuffed Pork Tenderloin)
Yield: Serves 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)
Ingredients: 1/2 cup, pitted kalamata olives; 1/2 cup, oil-packed sun-dried tomatoes, rinsed and chopped coarse; 4 , anchovy fillets; 2 , garlic cloves, minced; 1 teaspoon, minced fresh thyme; 1 teaspoon, finely grated lemon zest

Vegetables
Quick
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2011

A savory filling boosts flavor and helps this lean cut stay moist on the grill—if you can keep the stuffing from leaking out.

SERVES 4 to 6 (Makes about 1 cup, enough for 2 tenderloins)

TIME 10 minutes

Olive and Sun-Dried Tomato Stuffing (for Grilled Stuffed Pork Tenderloin)

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