Whisk together all of the marinade ingredients. Reserve 1/4 cup of the marinade for the Greek rice recipe.
Slice the tenderloin lengthwise into about 5-6 slices, about 1/4" thick each.
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.
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.
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.
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.
You could also make this by butterflying the tenderloin, stuffing it, and rolling it jelly roll style. THEN slice it and grill it. I was going for the more rustic look.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 305 (66%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 90.4mg||28 %|
|Sodium 341.3mg||12 %|
|Potassium 1124mg||30 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 8.3g|
|Protein 30.7g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
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