Print Options

Back to Southwest Stuffed Pork Tenderloin >

Include these items:

Taste of Home Logo

Southwest Stuffed Pork Tenderloin

 Southwest Stuffed Pork Tenderloin
Sight, smell, taste—nearly all your senses will thank you for going Southwestern with this entree. —Simple & Delicious Test Kitchen
6 ServingsPrep: 30 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Southwest Stuffed Pork Tenderloin (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.