Southwest Stuffed Pork Tenderloin Recipe

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

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Sight, smell, taste—nearly all your senses will thank you for going Southwestern with this entree. —Simple & Delicious Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

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)
  • 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

  • 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)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Hot cooked rice and salsa
  1. 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.
  2. 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.
  3. Sprinkle salt and pepper over pork; top with spinach mixture and cheese.
  4. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan.
  5. 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

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