Print Options

Back to Pork Tenderloin with Red Pepper Sauce >

Include these items:

Taste of Home Logo

Pork Tenderloin with Red Pepper Sauce

 Pork Tenderloin with Red Pepper Sauce
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
6 ServingsPrep: 40 min. Bake: 45 min. + standing


  • 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


  • 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.

2 of 2

Pork Tenderloin with Red Pepper Sauce (continued)

Directions (continued)

  • 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 Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.