Grilled Pork Tenderloin Roulade with Roasted Peppers, Basil, and Goat Cheese

Prep time:

90 minutes

Cook time:

30 minutes

Yield:

8 slices

Difficulty level:

Intermediate

I recently taught a cooking class at Hasty-Bake headquarters in Tulsa, OK called Hasty-Bake Dinner Party. I wanted to create a recipe that would be hearty enough for the men but classy enough for the women to feel proud serving it to dinner guests. The Hasty-Bake Greek Seasoning along with the pork, goat cheese, basil, and roasted bell peppers make this dish an elegant, flavorful entree for any dinner party.

Ingredients

1 (1-pound) pork tenderloin, trimmed
1 roasted red bell pepper, chopped
1/4 cup crumbled goat cheese
3 tablespoons chiffonnade fresh basil
1/4 teaspoon salt
1/4 teaspoon black pepper
Hasty Bake Greek Seasoning
canola or vegetable oil

Instructions

Heat Hasty-Bake: Prepare the Hasty-Bake for searing with coals all the way to the top.
Fire-roast pepper: Roast pepper over high heat, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl and let cool, covered, until cool enough to handle.
Peel peppers and discard stems and seeds. Finely chop peppers and pat dry, then season with salt and pepper.
Chiffonnade basil: Take several basil leaves and lay them on top of one another. Roll them lengthwise, then slice into small strips. It will look like ribbons when you are finished.
Prepare Roulade: Slice tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Sprinkle chopped pepper, goat cheese, and basil on tenderloin. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper and generously with Hasty Bake Greek Seasoning.
Sear roulade on all sides. then lower the coals and shut the lid. Bake for 15-25 minutes, or until the internal temperature reaches 155 F.
Let rest for 10 minutes, remove string and slice into 8 slices.