SOUTHWEST STUFFED PORK TENDERLOIN

Southwest Stuffed Pork Tenderloin image

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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., 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., Sprinkle salt and pepper over pork; top with spinach mixture and cheese., Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan., 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.

Nutrition Facts :