Pepper-Stuffed Pork Tenderloin Recipe

Name: Pepper-Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 3 small sweet red peppers, finely chopped; 1 large onion, finely chopped; 2 small celery ribs, finely chopped; 1-1/2 teaspoons dried thyme; 3/4 teaspoon garlic salt; 3/4 teaspoon paprika; 1/2 teaspoon cayenne pepper; 3 pork tenderloins (3/4 pound each); 4 teaspoons lemon-pepper seasoning; 4 teaspoons fennel seed, crushed

Servings: persons

2 tablespoons canola oil
3 small sweet red peppers, finely chopped
1 large onion, finely chopped
2 small celery ribs, finely chopped
1-1/2 teaspoons dried thyme
3/4 teaspoon garlic salt
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pork tenderloins (3/4 pound each)
4 teaspoons lemon-pepper seasoning
4 teaspoons fennel seed, crushed

1
Preheat oven to 325u00b0. 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.
2
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.
3
Place on a rack in a shallow baking pan coated with cooking spray. Combine lemon pepper and fennel; rub over tenderloins.
4
Bake until a thermometer inserted into pork reads 145u00b0, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 3 small sweet red peppers, finely chopped, 1 large onion, finely chopped, 2 small celery ribs, finely chopped, and more.

Yes, Pepper-Stuffed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper-Stuffed Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions