Tenderize each slice of the pork tenderloin using a meat pounder. Work on both sides of each piece.
Rub herb salt into each slice of the meat.
Spoon teriyaki sauce (1 tsp) over each slice of the meat. Spread evenly.
Add ¼ clove of garlic (minced or finely chopped) on top of the teriyaki sauce.
Cut the bell pepper into long, thin pieces. Mix with a little bit of herb salt, and add ¼ of the bell pepper to each slice of the meat.
Cut cheese into long strips. Depending on the size of the strips, place 1-2 strips onto each of the meat slices.
Add a pinch of chopped onion and roll the meat slice closed. Flatten it a bit to ensure it cooks well.
Grill for about 15-20 mins at approx. 250°C (480°F).
While the roulades are grilling, whisk one egg with heavy cream and a pinch of salt. Grate the remaining cheese and add to the egg mixture; combine well.
Once the meat is ready, add the egg & cheese mixture on top of each roulade and grill (with the lid closed!) for another couple of minutes until the cheese has melted.
