Vegetable-Stuffed Pork Tenderloin
Pork tenderloin is tender and mild, beautifully flavored in this elegant and simple recipe.
INGREDIENTS | SERVES 8
- 2 1-pound pork tenderloins
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon butter
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 cup frozen baby peas, thawed
- ½ cup crumbled bleu cheese
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Preheat oven to 400°F. Cut lengthwise through the tenderloins, cutting almost to the other side. Open the halves like a book, and place pork between sheets of waxed paper. Pound to ½-inch thickness, then sprinkle with salt and pepper.
In large skillet, melt butter over medium heat. Add onion and bell pepper; cook and stir for 5–7 minutes until crisp-tender. Remove from heat and add peas; cover and let stand for 5 minutes.
Spread onion mixture over the tenderloins and sprinkle with bleu cheese. Roll up tenderloins to enclose filling and tie every 2 inches with kitchen string to hold.
Place stuffed tenderloins on a cookie sheet. Roast for 15 minutes, then combine mustard and honey in a small bowl; brush over pork. Continue roasting for 15–25 minutes or until meat thermometer registers 155°F. Let stand for 10 minutes, then remove twine and slice to serve.
Calories: 271.54
Fat: 9.07 grams
Fat as % of calories: 30.1%
Carbohydrates: 8.92 grams
Fiber: 1.45 grams
Sodium: 456.13 mg
Vitamin A : 30% DV
Vitamin C: 60% DV
Calcium: 65.64 mg
Pork Tenderloin
Pork tenderloin, the most tender cut of the meat, is just as lean as skinless chicken breast. The new ways of feeding farm animals have cut the amount of fat in many pork products by 16 percent. Tenderloin is easy to cook, tender, and mild, and it can be flavored in many different ways.
