Pepper-Stuffed Pork Tenderloin

Name: Pepper-Stuffed Pork Tenderloin
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings.
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

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

Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better! —Margaret Allen, Abingdon, Virginia

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

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. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks.
3. Place on a rack coated with cooking spray in a shallow baking pan. 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 8 slices.

Nutrition 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.