Preheat grill to medium-high.For the filling, combine olives, feta,oregano, and garlic.
For the pork, slice a 3-inch chunk from each
end of the tenderloin and reserve for a later
use. Slice center portion into four 3-oz.
medallions. Cut a 1-inch slit in top of each
and tie with kitchen string around
circumference; season with salt and pepper
and coat with oil. Grill medallions, slit side
down, covered, until marks appear, 5
minutes; flip.
Stuff medallions with a heaping Tbsp. of
filling. Grill medallions, stuffed side up,
covered, until cooked through, 5 minutes
more. Transfer medallions to a plate, tent
with foil, and let rest 3–4 minutes. Grill lemon
wedges, cut sides down, until slightly
charred, 2–3 minutes. Remove string from
medallions and serve with lemons.
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