Pepper-Stuffed Pork Tenderloin
Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —and tastes even better! —Margaret Allen, Abingdon, Virginia
Total TimePrep: 40 min. Bake: 45 min. + standing
- 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
- 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. With a meat mallet, flatten pork 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.
Nutrition Facts3 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.
Originally published as Pork Pinwheels in Taste of Home Christmas Annual 2017
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