Pepper-Stuffed Pork Tenderloin Recipe

Pepper-Stuffed Pork Tenderloin Recipe
Pepper-Stuffed Pork Tenderloin Recipe photo by Taste of Home
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Pepper-Stuffed Pork Tenderloin Recipe

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

Ingredients

  • 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

Directions

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

Nutritional Facts

3 slices: 201 calories, 8g fat (2g saturated fat), 71mg cholesterol, 492mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 4 lean meat, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. Place on a rack in a shallow baking pan coated with cooking spray. Combine lemon-pepper and fennel; rub over tenderloins.
  4. 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

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