Pork Tenderloin with Red Pepper Sauce Recipe

Pork Tenderloin with Red Pepper Sauce Recipe photo by Taste of Home

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Tofu gives the rich sauce served with this tender stuffed pork a thick creamy consistency without all the fat. The colorful spinach and red pepper stuffing adds tasty appeal to this special entree.—Jenni Dise, Phoenix, Arizona

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Diabetic Friendly

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Pork Tenderloin with Red Pepper Sauce Recipe

Prep: 40 min. Bake: 45 min. + standing

Yield: 6 Servings

40 45 85

Ingredients

2 pork tenderloins (1 pound each)
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
3 garlic cloves, minced
1 tablespoon olive oil
1 cup finely chopped fresh spinach
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (12.3 ounces) silken firm tofu
1 cup roasted sweet red peppers, drained and finely chopped
2 tablespoons minced fresh parsley
2 tablespoons grated Romano cheese

Directions

Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove plastic; set tenderloins aside.
In a nonstick skillet, saute sweet red pepper, onion and garlic in oil until tender; add spinach and cook 2 minutes longer. Spread over tenderloins; sprinkle with salt and pepper. Roll up; tie several times with kitchen string and secure ends with toothpicks.
Bake, uncovered, at 400° for 45-60 minutes or until meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 5-10 minutes before slicing.
Meanwhile, combine the tofu, roasted red peppers, parsley and cheese in a food processor or blender; cover and process until smooth. Transfer to a saucepan; heat through (do not boil). Serve with tenderloin. Yield: 6 servings.

Nutritional Analysis: One serving (6 ounces cooked stuffed pork tenderloin with 1/3 cup sauce) equals 276 calories, 10 g fat (3 g saturated fat), 86 mg cholesterol, 439 mg sodium, 8 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.

Originally published as Pork Tenderloin with Red Pepper Sauce in Light & Tasty December/January 2005, p51