1. To stuff pork tenderloin, cut two-thirds of each tenderloin by making incisions down the length.
2. Finely chop dried and sun-dried tomatoes and green olives and stuff them into the tenderloin.
3. Tie up both, resulting from tenderloins, pork rolls with a string, dress with marinade with seasoning mix Napoli or Fuego, mixed with a small amount of vegetable oil.
Cooking stuffed pork roll on a grill:
Deep fry stuffed pork tenderloin (roll) on the grill on all sides. Then keep the roll on the grill for another 20 minutes (not directly over the coals), turning occasionally, until tender. Cut carefully and serve.