Pork Tenderloin Stuffed with Roasted Peppers, Feta Cheese and Olives

by Karen Ekstrom

A Rancher’s Recipe

The Best Pork Tenderloin You’ve Ever Eaten!

Stuffed with Feta Cheese,  Pine Nuts, Roasted Peppers, Black and Green Olives, Parsley and Garlic.

Delicious! Easy and Impressive!

A Holiday Favorite!


2 large red bell peppers, roasted, peeled, seeded and diced

14 stuffed green olives, pitted and chopped

14 black olives, pitted and chopped

4 – 5 large cloves garlic, minced

7 heaping tbs. pine nuits

5 tbs. chopped fresh flat leaf parsley

12 oz. crumbled feta cheese

Salt and Pepper to taste

2 1/2 lbs. pork tenderloin, trimmed

3 tbs. olive oil

2 cloves of garlic, halved 



Preheat oven to 425 degrees. 

Cut 5 to 6 pieces of cooking string long enough to wrap around and tie the stuffed tenderloin.  Place strings in a casserole dish  large enough to hold the tenderloin and juices. 

In a medium sized bowl, combine peppers, olives, garlic, pine nuts, parsley, and feta cheese. Season with salt and pepper.  Mix well.

Stuff and tie tenderloin.

Rub pork with olive oil and halved garlic clove. 

Season with salt and pepper.

Roast until a meat thermometer says reads medium-rare. (About 40 to 45 minutes) 

When done, remove strings used to tie roast, tent roast with aluminum foil, and let rest for 5 minutes before slicing.  Carve roast into even slices and serve. 

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