Pork Tenderloin with Red Pepper Sauce |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 6 servings.
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