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Pork Tenderloin with Red Pepper Sauce

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
  • Total Time
    Prep: 40 min. Bake: 45 min. + standing
  • Makes
    6 servings


  • 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) silken firm tofu
  • 1 cup roasted sweet red peppers, drained and 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 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 saucepan; heat through (do not boil). Serve with tenderloin.

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