Pepper-Stuffed Pork Tenderloin is a savory, elegant main dish that’s bursting with flavor. Juicy pork tenderloin is butterflied and filled with a colorful mix of sweet bell peppers, herbs, and cheese, then rolled, seared, and roasted to perfection. It’s perfect for dinner parties, holidays, or a hearty weeknight meal that feels special.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pork tenderloinsweet bell peppers (red, yellow, or orange)garlicolive oilonion (optional)fresh herbs (like parsley or thyme)cream cheese, goat cheese, or mozzarella (optional)salt and pepperpaprika or Italian seasoningbutcher’s twine or toothpicks
directions
Preheat your oven to 400°F (200°C).
Slice the pork tenderloin lengthwise, being careful not to cut all the way through. Open it flat like a book and cover with plastic wrap. Pound gently to an even thickness.
In a skillet over medium heat, sauté diced bell peppers (and onion if using) in olive oil until soft. Add minced garlic and herbs, cooking for 1–2 more minutes. Season with salt and pepper.
Spread the cooked pepper mixture over the pork. Add cheese if desired.
Roll the pork tightly from one long end to the other. Secure with butcher’s twine or toothpicks.
Season the outside with salt, pepper, paprika, or Italian seasoning.
Sear the rolled tenderloin in a hot skillet with olive oil until browned on all sides.
Transfer to a baking dish or oven-safe skillet and roast for 20–25 minutes, or until internal temperature reaches 145°F (63°C).
Rest for 5–10 minutes before slicing.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 25–30 minutes
Resting time: 10 minutes
Total time: 55–60 minutes
Variations
Add spinach or sun-dried tomatoes to the filling.
Use prosciutto or bacon inside for extra richness.
Stuff with spicy peppers for a kick.
Glaze with balsamic reduction or honey-mustard before roasting.
Add pine nuts or chopped olives for Mediterranean flair.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the oven at 300°F (150°C) until warmed through.
Slice before reheating for quicker, even heating.
FAQs
Can I make this ahead?
Yes, stuff and roll the pork ahead of time, then refrigerate until ready to cook.
What kind of cheese works best?
Cream cheese for creaminess, goat cheese for tang, or shredded mozzarella for meltiness.
Do I need to sear before baking?
Searing adds flavor and color, but you can skip it and roast directly if needed.
Can I grill this instead of roasting?
Yes, sear over direct heat and finish over indirect heat until fully cooked.
Can I use pork loin instead of tenderloin?
Yes, but pork loin is larger and may require more filling and longer cooking time.
How do I keep the filling from falling out?
Roll tightly and secure well with twine or toothpicks. Don’t overstuff.
Is it spicy?
No, it’s mild—but you can add chili flakes or hot peppers for heat.
Can I freeze it?
Yes, freeze before or after baking. Thaw completely before reheating or cooking.
What side dishes go well with it?
Roasted potatoes, green beans, couscous, or a crisp salad work perfectly.
How do I know it’s done?
Use a meat thermometer—internal temp should reach 145°F (63°C), then rest before slicing.
Conclusion
Pepper-Stuffed Pork Tenderloin is a flavorful, impressive dish that’s surprisingly simple to make. With juicy meat, a vibrant filling, and endless variations, it’s sure to become a go-to for entertaining or elevating everyday meals. Serve it once, and it’s bound to earn a permanent spot in your recipe rotation.
PrintPepper-Stuffed Pork Tenderloin
Pepper-Stuffed Pork Tenderloin is a flavorful and elegant main dish where tender pork is filled with a savory mix of sweet bell peppers, herbs, and cheese, then roasted to juicy perfection—ideal for dinner parties or special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
- 1 (1.5–2 lb) pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1/2 red bell pepper, finely chopped
- 1/2 yellow bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 1 teaspoon dried Italian herbs (or thyme/oregano mix)
- 1/2 cup shredded mozzarella or provolone cheese
- Salt and pepper, to taste
- Kitchen twine, for tying
Instructions
- Preheat oven to 400°F (200°C).
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and chopped peppers. Cook for 5–7 minutes until softened. Stir in herbs, season with salt and pepper, and set aside to cool slightly.
- Butterfly the pork tenderloin: slice it lengthwise down the middle without cutting all the way through, then open like a book. Flatten slightly with a meat mallet.
- Spread the pepper mixture evenly over the pork, leaving a small border. Sprinkle cheese on top.
- Roll up the tenderloin tightly and secure with kitchen twine every 2 inches.
- Season the outside with salt and pepper. Sear in a hot oven-safe skillet over medium-high heat until browned on all sides (about 5 minutes).
- Transfer skillet to preheated oven and roast for 20–25 minutes or until internal temperature reaches 145°F (63°C).
- Let rest 5–10 minutes before slicing. Serve warm.
Notes
- You can prepare and stuff the tenderloin a few hours ahead—just refrigerate until ready to cook.
- For extra flavor, add chopped sun-dried tomatoes or spinach to the filling.
- Use a meat thermometer to ensure perfect doneness without drying out the pork.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg