Grilled Pork Tenderloin Bell Pepper Roulade

Grilled Pork Tenderloin Bell Pepper Roulade


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Bring a bit of gourmet flare into your family dinner with this surprisingly simple recipe. This bell pepper stuffed tenderloin is paired perfectly with a lemon and oregano vinaigrette for an overall Greek flavor.

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Time needed

20 min preparation + 6-8 hour cooking

Serving Size / Yield

8-10 servings


  • 1 (1 lb.) pork tenderloin, trimmed
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • ¼ C. feta cheese, crumbled
  • 3 T. basil, chopped
  • Salt and pepper to taste
  • ¼ C. lemon juice
  • 2 cloves garlic, minced
  • 1 T. oregano
  • ½ C. canola oil

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In a skillet, heat olive oil and sauté bell peppers until tender; season with salt and pepper and set aside. Slice the pork tenderloin lengthwise about ¾ of the way through and fill the center with feta, basil, and cooled peppers. Roll tenderloin back up and secure with twine. Season with additional salt and pepper and transfer to you crockpot. In a bowl, whisk together lemon juice, garlic, oregano, and oil. Pour over tenderloin, cover, and cook for 6 to 8 hours until tender and cooked through.

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