Southwest Stuffed Pork Tenderloin

Name: Southwest Stuffed Pork Tenderloin
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters fresh baby spinach, coarsely chopped; 1 Tbsp minced chipotle pepper in adobo sauce; 2 garlic cloves, minced; 1 teaspoon ground cumin; 2 teaspoons olive oil; 1 teaspoons pepper; 907 grams pork tenderloins each); 1 medium sweet red pepper, chopped; 6 servings Hot cooked rice and salsa; 1 teaspoon salt; 227 grams cups shredded Mexican cheese blend

Southwest Stuffed Pork Tenderloin might be just the main course you are searching for. This recipe makes 6 servings with 344 calories, 41g of protein, and 18g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have pork tenderloins, olive oil, bell pepper, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Saute red pepper in oil in a large skillet until tender.

Ingredients you will need

Red Pepper

Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook 1 minute longer.

Ingredients you will need

Garlic

Add the spinach, chipotle pepper and cumin; cook until spinach is wilted.

Ingredients you will need

Chipotle Chiles

Spinach

Cumin

Make a lengthwise slit down center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Sprinkle salt and pepper over pork; top with spinach mixture and cheese.

Ingredients you will need

Salt And Pepper

Spinach

Cheese

Pork

Close tenderloins; tie with kitchen string and secure ends with toothpicks.

Equipment you will use

Kitchen Twine

Toothpicks

Place tenderloins in a shallow baking pan.

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Baking Pan

Bake, uncovered, at 425° for 20-25 minutes or until a thermometer inserted in pork reads 145°.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Let stand for 5 minutes before slicing. Discard string and toothpicks.

Equipment you will use

Toothpicks

Serve with rice and salsa.

Ingredients you will need

Salsa

Rice

Equipment

Ingredients

Servings:

473milliliters

fresh baby spinach, coarsely chopped 1Tbsp

minced chipotle pepper in adobo sauce 2

garlic cloves, minced 1teaspoon

ground cumin 2teaspoons

olive oil 1teaspoons

pepper 907grams

pork tenderloins each)1medium

sweet red pepper, chopped 6servings

Hot cooked rice and salsa 1teaspoon

salt 227grams

cups shredded Mexican cheese blend

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Francis Ford Coppola Diamond Collection Monterey Pinot Noir with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Francis Ford Coppola Diamond Collection Monterey Pinot Noir

The Silver Label Pinot Noir has a bright ruby color and reveals an alluring perfume of red plums, flowers, and sweet spices. Profuse flavors of black cherry, dark currant, and strawberry fill out the plush palate while notes of sandalwood continue into the soft, elegant finish.