Southwest Stuffed Pork Tenderloin Recipe

 Southwest Stuffed Pork Tenderloin Recipe Southwest Stuffed Pork Tenderloin Recipe photo by Taste of Home Rating 0

Be the first to write a review

Rate recipe

Sight, smell, taste—nearly all your senses will thank you for going Southwestern with this entree. —Simple & Delicious Test Kitchen

This recipe is:

Subscriber Exclusive
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Southwest Stuffed Pork Tenderloin Recipe

Click on stars to rate
 
Would you make this recipe again?
[X]
Southwest Stuffed Pork Tenderloin Recipe
  • Prep: 30 min. Bake: 20 min.
  • Yield: 6 Servings
    •
30 20 50

Ingredients

  • 1 medium sweet red pepper, chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 cups fresh baby spinach, coarsely chopped
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 1 teaspoon ground cumin
  • 2 Pork tenderloins (1 pound each)
    [x]
    Looking for Versatility?
    All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

    See More Recipes >

  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Hot cooked rice and salsa

Directions

  • Saute red pepper in oil in a large skillet until tender. Add garlic and cook 1 minute longer. Add the spinach, chipotle pepper and cumin; cook until spinach is wilted.
  • Make a lengthwise slit down center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic.
  • Sprinkle salt and pepper over pork; top with spinach mixture and cheese.
  • Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan.
  • Bake, uncovered, at 425° for 20-25 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa. Yield: 6 servings.

Originally published as Southwest Stuffed Pork Tenderloin in Simple & Delicious February/March 2013, p14

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Southwest Stuffed Pork Tenderloin

Southwest Stuffed Pork Tenderloin Recipe

Southwest Stuffed Pork Tenderloin

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(0-0) of 0 reviews
 
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT