Best Southwest Stuffed Pork Tenderloin Recipes

STUFFED PORK TENDERLOIN

Steps:

• Cook the bacon. Preheat a 9 inch cast iron skillet over medium-high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
• Make the balsamic caramlized onions. Add the butter and the sliced red onions to the empty skillet. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
• Remove the fat from the tenderloin. Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
• Butterfly the pork. Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.
• Stuff the tenderloin. Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
• Fire up the grill. Preheat your grill to Medium-High heat (about 375 degrees F) for two-zone cooking (one indirect heat side of the grill, one direct heat side). You can also cook this in your oven at the same temperature.
• Roll and secure. Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's okay if there are a few casualties that fall out the sides while rolling. Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin liberally with the Chicken Seasoning.
• Grill the tenderloin. Place the stuffed pork tenderloin directly on the grill grates on the indirect heat side of the grill. Cook for approximately 20-30 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
• Rest and serve. Remove the tenderloin from the grill. Allow it to rest at least 5-10 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.

TENDER STUFFED PORK TENDERLOIN

Steps:

• Make a lengthwise slit about three-fourths of the way through tenderloin; open tenderloin so it lies flat. Flatten to 1/4-in. thickness; set aside. , In a small skillet, saute onion in butter until tender. Add bread crumbs; saute until crumbs are golden brown. Remove from the heat. Stir in the parsley, sage, rosemary, salt, pepper and enough egg to moisten the ingredients. , Spread stuffing on one long side of tenderloin to within 1/4 in. of edges. Close meat and place bacon on top; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 350° for 50-60 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

SOUTHWEST PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Rub tenderloins with oil; sprinkle with taco seasoning. Place on a rack in a shallow roasting pan., Roast 25-30 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 10 minutes before slicing. Squeeze lime wedges over pork.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, combine the first five ingredients. Cook and stir until the jelly is melted; cover and refrigerate 4-1/2 teaspoons. , Slice each tenderloin lengthwise to within 1/2 in. of the bottom. Place in a large resealable plastic bag. Add remaining jelly mixture. Seal and refrigerate for 4 hours or overnight. , Place meat in a 9-in. square baking dish; discard marinade. In a bowl, combine apple, bread crumbs, celery, pecans and reserved jelly mixture. Spoon apple mixture down the center of tenderloins; secure with toothpicks. Drizzle with apple juice. , Cover and bake at 375° for 30 minutes or until a thermometer reads 160°. Discard toothpicks. Let stand for 10 minutes before slicing.

SOUTHWESTERN PORK TENDERLOIN

Steps:

• Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
• Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
• Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.

STUFFED AND ROLLED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
• Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
• Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
• Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
• Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
• Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.