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

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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
TOTAL TIME: Prep: 40 min. Bake: 45 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

6 ounce-weight: 276 calories, 10g fat (3g saturated fat), 86mg cholesterol, 439mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pork Tenderloin with Red Pepper Sauce in Light & Tasty December/January 2005, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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