Southwest Stuffed Pork Tenderloin |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Sight, smell, tasteânearly all your senses will thank you for going Southwestern with this entree. âSimple & Delicious Test Kitchen Ingredients:
1 medium sweet red pepper, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
2 cups fresh baby spinach, coarsely chopped |
1 tablespoon minced chipotle pepper in adobo sauce |
1 teaspoon ground cumin |
2 pork tenderloins (1 pound each) |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded mexican cheese blend |
hot cooked rice and salsa |
Directions:
1. Saute red pepper in oil in a large skillet until tender. Add garlic and cook 1 minute longer. Add the spinach, chipotle pepper and cumin; cook until spinach is wilted.
2. 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.
3. Sprinkle salt and pepper over pork; top with spinach mixture and cheese.
4. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan.
5. Bake, uncovered, at 425° for 20-25 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa. Yield: 6 servings.
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