Southwest Stuffed Pork Tenderloin Recipe

Name: Southwest Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 shredded Mexican cheese blend; Hot cooked rice and salsa

Servings: persons

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 shredded Mexican cheese blend
Hot cooked rice and salsa

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 425u00b0 for 20-25 minutes or until a thermometer inserted in pork reads 145u00b0. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa.

460

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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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 medium sweet red pepper, chopped, 2 teaspoons olive oil, 2 garlic cloves, minced, 2 cups fresh baby spinach, coarsely chopped, and more.

Yes, Southwest 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!

Southwest Stuffed Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions