Spicy stuffing balances the delicate flavor of pork in this flavorful dish that looks great on the plate—and tastes even better! —Margaret Allen, Abingdon, Virginia
Recommended: Top 10 Grilled Pork Recipes
- 2 tablespoons canola oil
- 3 small sweet red peppers, finely chopped
- 1 large onion, finely chopped
- 2 small celery ribs, finely chopped
- 1-1/2 teaspoons dried thyme
- 3/4 teaspoon garlic salt
- 3/4 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 3 pork tenderloins (3/4 pound each)
- 4 teaspoons lemon-pepper seasoning
- 4 teaspoons fennel seed, crushed
- Preheat oven to 325°. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; saute 1 minute longer. Remove from heat; set aside.
- Make 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 wrap from tenderloins; fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks.
- Place on a rack in a shallow baking pan coated with cooking spray. Combine lemon-pepper and fennel; rub over tenderloins.
- Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into eight slices. Yield: 8 servings.
Originally published as Pepper-Stuffed Pork Tenderloin in Taste of Home Christmas Annual Annual 2017, p117
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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