Pepper Stuffed Pork Tenderloin Recipes

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

PEPPER-STUFFED PORK TENDERLOIN

Steps:

• 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. 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., Place on a rack coated with cooking spray in a shallow baking pan. 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 8 slices.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
• Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
• Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
• Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PESTO AND CHEESE STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
• Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

STUFFED PORK TENDERLOIN

Steps:

• Preheat a grill to 375 degrees F.
• Fan out the loin by slicing it down the middle but not all the way through. Do the same to each side of the loin. Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Season with salt and fresh cracked black pepper.
• Place mango, pineapple, fresh coconut, cilantro, red onions, garlic, chives, and honey in a large bowl and fold together. Season, to taste, and loosen with fresh coconut milk if too thick. Lay out your pounded pork loin, spread on salsa, roll, and bind it together with some butchers string. Grill on high heat to achieve a golden brown color for about 6 to 9 minutes.
• To finish, lower the heat to 300 degrees F for 30 minutes or until an internal temperature of 165 to 170 degrees F is reached.

STUFFED PEPPER RICE BAKE

Steps:

• Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
• Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
• Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• To Make the Pepper Paste: Combine the sweet paprika and the smoked paprika, the wine, garlic (to taste), crumbled bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, white pepper and piri-piri sauce (to taste) in the bowl of food processor or blender; pulse until the garlic and herbs are minced, stopping to scrape down any chunky bits from the sides of the bowl or jar.
• With the motor running, add the oil in a slow, steady stream to form a homogenous dark-red paste; this should take 1 to 2 minutes. Use the mixture immediately, or transfer it to a glass jar with a tight-fitting lid and refrigerate for up to 1 month.
• Make the Tenderloin:Use a metal skewer to poke a center channel running the length of each tenderloin half. Widen the channel to about 1/2 inch in diameter, then carefully stuff the cheese into the pork.
• Place the stuffed tenderloin halves in a large (2-gallon) plastic food storage bag, then use a wide knife to cover the meat with the red pepper paste. Carefully invert the bag, holding the tenderloin halves in place, then repeat to cover the rest of the meat, using all of the paste. Season with the black pepper. Seal and refrigerate for 4 hours or up to overnight.
• Position a rack in the middle of the oven and crank up the heat to 400 degrees. Remove the pork from the fridge and let it sit for 20 minutes. Have a large rimmed baking sheet ready, preferably with an uncoated wire rack nested in it.
• Heat the oil in a large skillet over medium-high heat. Add the tenderloin halves (with the paste on them) and sear for 6 to 8 minutes, turning occasionally, until well browned all around. The skillet will be used to make a sauce; drain off any fat and keep it on the stove top (off the heat).
• Use tongs to transfer the tenderloin halves to the rack. Roast for about 20 minutes, or until an instant-read thermometer inserted into the meat (and not into the cheese) registers just under 150 degrees. Let them rest for 5 minutes before cutting. Some of the cheese may ooze out as the meat roasts; this is okay. Use a knife to gently push it back into its channel.
• While the tenderloins are roasting, place the skillet over high heat, then add the white wine. Bring to a boil, using a wooden spoon or spatula to dislodge any browned bits. Add the beef broth and return the mixture to a boil; cook for about 5 minutes, or until the liquid has reduced to 1 cup. Remove from the heat.
• To serve, cut the pieces of each tenderloin half on the bias into 2 pieces. Lay one half in the center of each plate; if desired, lean the other against it at a jaunty angle. Drizzle equal amounts of the sauce over each portion. Garnish with the parsley; serve warm.