Tofu gives the rich sauce served with this tender stuffed pork a thick creamy consistency without all the fat. The colorful spinach and red pepper stuffing adds tasty appeal to this special entree.—Jenni Dise, Phoenix, Arizona
VERIFIED BY Taste of Home Test Kitchen
- 2 pork tenderloins (1 pound each)
- 1/2 cup finely chopped sweet red pepper
- 1/2 cup finely chopped red onion
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 cup finely chopped fresh spinach
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (12.3 ounces) firm silken tofu, drained (about 1-1/2 cups)
- 1 cup roasted red peppers, finely chopped
- 2 tablespoons minced fresh parsley
- 2 tablespoons grated Romano cheese
- Cut 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; set tenderloins aside.
- In a nonstick skillet, saute sweet red pepper, onion and garlic in oil until tender; add spinach and cook 2 minutes longer. Spread over tenderloins; sprinkle with salt and pepper. Roll up; tie several times with kitchen string and secure ends with toothpicks.
- Bake, uncovered, at 400° for 45-60 minutes or until meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 5-10 minutes before slicing.
- Meanwhile, combine the tofu, roasted red peppers, parsley and cheese in a food processor or blender; cover and process until smooth. Transfer to a sauce pant; heat through (do not boil). Serve with tenderloin. Yield: 6 servings.
Originally published as Pork Tenderloin with Red Pepper Sauce in Light & Tasty December/January 2005, p51