Cut pork tenderloins in half lengthwise, leaving an intact edge to create a pocket.

Open the tenderloins and flatten slightly.

Sprinkle the inside of the tenderloins with grated parmesan cheese.

Sprinkle with chopped fresh parsley.

Season with salt and fresh black pepper.

Distribute the chopped sun-dried tomatoes evenly over the seasoned surface.

Roll up the tenderloin tightly, starting from one end.

Secure the rolled tenderloin with toothpicks to hold its shape.

Preheat the barbecue grill to medium-high heat.

Grease the grill grates to prevent sticking.

Place the stuffed pork tenderloins on the prepared grill.

Close the barbecue cover and cook for approximately 18 minutes, flipping occasionally.

Cook until the internal temperature reaches a safe level and the meat is lightly pink inside.

Remove the cooked pork tenderloins from the grill and transfer them to a chopping board.

Cover loosely with foil paper, ensuring it doesn't touch the surface tightly.

Let the pork tenderloins rest for 5 minutes to allow the juices to redistribute.

Carefully remove the toothpicks.

Slice the rested pork tenderloins into medallions.

Serve immediately.