Pepper Stuffed Pork Tenderloin: A Delicious & Easy Recipe

Pepper Stuffed Pork Tenderloin: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine sinking your teeth into a succulent, perfectly cooked pork tenderloin, bursting with a vibrant medley of colorful bell peppers and savory seasonings. This isn’t just dinner; it’s an experience.

While the exact origins of stuffing pork tenderloin are difficult to pinpoint, the practice of stuffing meats dates back centuries, with various cultures employing different ingredients and techniques. The beauty of this particular recipe lies in its simplicity and adaptability. It’s a dish that can be easily customized to suit your personal preferences and dietary needs.

People adore pepper stuffed pork tenderloin for a multitude of reasons. The combination of the lean, tender pork with the slightly sweet and subtly spicy peppers creates a symphony of flavors that is both satisfying and exciting. The vibrant colors of the peppers also make it a visually appealing dish, perfect for impressing guests or simply elevating your weeknight meal. Furthermore, it’s relatively quick and easy to prepare, making it an ideal choice for busy individuals who don’t want to compromise on taste or quality. The tenderloin remains juicy and flavorful, while the peppers soften and release their natural sweetness, creating a harmonious blend of textures and tastes that will have everyone asking for seconds. I find that it’s a guaranteed crowd-pleaser every time!

this Recipe

Ingredients:

• 1.5 lb Pork Tenderloin, trimmed
• 2 large Bell Peppers (1 red, 1 yellow or orange), halved and seeded
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Cooked Rice (white or brown)
• 1/2 lb Ground Pork
• 1/4 cup Breadcrumbs (plain or Italian seasoned)
• 1/4 cup Grated Parmesan Cheese
• 1 large Egg, lightly beaten
• 2 tablespoons Olive Oil, divided
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1/4 teaspoon Red Pepper Flakes (optional)
• Salt and Black Pepper to taste
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 1/2 cup Chicken Broth
• Fresh Parsley, chopped (for garnish)

Preparing the Pork Tenderloin and Peppers:

1. First, let’s get our pork tenderloin ready. Pat it dry with paper towels. This helps it brown nicely later. Lay the tenderloin on a cutting board.
2. Now, we need to create a pocket for the stuffing. Using a sharp knife, carefully slice the tenderloin lengthwise, almost all the way through, but leaving about 1/2 inch intact at the bottom. Think of it like butterflying it, but instead of opening it completely, we’re just creating a deep pouch.
3. Open the tenderloin and gently flatten it out a bit with your hands. You can also use a meat mallet to lightly pound it to an even thickness. This will help it cook evenly and hold the stuffing better. Be careful not to pound it too thin, or it might tear.
4. Season the inside of the tenderloin with salt and pepper. Don’t be shy! This is your chance to add flavor directly to the meat.
5. Next, prepare the bell peppers. Preheat your oven to 400°F (200°C).
6. Lightly brush the inside of each bell pepper half with olive oil. This will help them soften and caramelize in the oven.
7. Season the inside of the peppers with a little salt and pepper.
8. Place the bell pepper halves, cut-side up, on a baking sheet lined with parchment paper. We’ll par-bake these while we prepare the stuffing.
9. Bake the bell peppers for 15 minutes. This will soften them slightly and make them easier to stuff later. Remove them from the oven and set aside to cool slightly.

Making the Stuffing:

1. While the peppers are baking, let’s make the delicious stuffing! In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the finely chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
5. Remove the skillet from the heat and let it cool slightly.
6. In a large bowl, combine the cooked rice, browned ground pork mixture, breadcrumbs, grated Parmesan cheese, beaten egg, dried oregano, dried basil, and red pepper flakes (if using).
7. Season the stuffing mixture with salt and pepper to taste. Be sure to taste the mixture and adjust the seasonings as needed. Remember, the pork tenderloin and peppers are already seasoned, so don’t overdo it.
8. Mix all the ingredients together thoroughly until well combined. The mixture should be moist but not soggy. If it seems too dry, you can add a tablespoon or two of chicken broth.

Stuffing and Cooking the Pork Tenderloin:

1. Now comes the fun part – stuffing the pork tenderloin! Spread the stuffing evenly inside the prepared pork tenderloin pocket. Make sure to fill it generously, but don’t overstuff it, or it might burst during cooking.
2. Once the tenderloin is stuffed, gently close it and secure it with kitchen twine. Tie the twine around the tenderloin at 1-inch intervals to keep the stuffing inside. You can also use toothpicks if you prefer, but make sure to remove them before serving.
3. In the same skillet you used for the stuffing (wipe it clean first), heat the remaining 1 tablespoon of olive oil over medium-high heat.
4. Sear the stuffed pork tenderloin on all sides until browned. This will help to seal in the juices and add flavor. Don’t move it around too much; let it brown properly on each side.
5. Remove the seared pork tenderloin from the skillet and set it aside.
6. In the same skillet, add the diced tomatoes (undrained) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits are full of flavor and will add depth to the sauce.
7. Place the par-baked bell pepper halves back on the baking sheet.
8. Carefully place the seared and stuffed pork tenderloin inside one of the bell pepper halves. If the tenderloin is too long, you can cut it in half and place each half in a pepper.
9. Spoon some of the tomato sauce over the pork tenderloin and into the bell peppers.
10. Cover the baking sheet with aluminum foil. This will help to keep the pork tenderloin moist during cooking.
11. Bake in the preheated oven for 30-40 minutes, or until the internal temperature of the pork tenderloin reaches 145°F (63°C). Use a meat thermometer to ensure accuracy.
12. Remove the foil during the last 10 minutes of cooking to allow the bell peppers to soften further and the pork tenderloin to brown slightly.
13. Once the pork tenderloin is cooked through, remove the baking sheet from the oven and let it rest for 10 minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful pork tenderloin.

Serving:

1. Remove the kitchen twine or toothpicks from the pork tenderloin.
2. Slice the pork tenderloin into 1/2-inch thick slices.
3. Serve the sliced pork tenderloin with the baked bell peppers and tomato sauce.
4. Garnish with fresh chopped parsley.
5. You can serve this dish with a side of rice, mashed potatoes, or a simple salad.

Tips and Variations:

• For a spicier dish, add more red pepper flakes to the stuffing or a pinch of cayenne pepper to the tomato sauce.
• You can substitute the ground pork with ground turkey or Italian sausage.
• Feel free to add other vegetables to the stuffing, such as chopped mushrooms, zucchini, or spinach.
• If you don’t have breadcrumbs, you can use crushed crackers or even cooked quinoa.
• For a richer sauce, add a splash of heavy cream to the tomato sauce before serving.
• To make this dish ahead of time, you can prepare the stuffing and stuff the pork tenderloin the day before. Store it in the refrigerator until ready to bake.
• If you don’t have time to bake the bell peppers, you can sauté them in a skillet until softened.
• Make sure to use a meat thermometer to ensure that the pork tenderloin is cooked to a safe internal temperature.

Enjoy your delicious Pepper Stuffed Pork Tenderloin!

Conclusion:

This Pepper Stuffed Pork Tenderloin recipe is more than just a meal; it’s an experience. The vibrant colors of the bell peppers, the savory richness of the pork, and the subtle spice blend create a symphony of flavors that will tantalize your taste buds and leave you wanting more. I truly believe this dish is a must-try for anyone looking to elevate their weeknight dinners or impress guests at a special occasion. It’s surprisingly simple to prepare, yet delivers restaurant-quality results.

Why is it a must-try? Because it’s a delicious, healthy, and visually appealing dish that’s guaranteed to be a crowd-pleaser. The combination of lean pork tenderloin and nutrient-rich bell peppers makes it a guilt-free indulgence. Plus, the stuffing adds a burst of flavor and texture that transforms a simple pork tenderloin into something truly special. I’ve made this recipe countless times, and it’s always a hit!

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your own taste preferences. For a spicier kick, add a pinch of cayenne pepper to the spice blend or use a hotter variety of bell pepper, like jalapeño or serrano. If you’re not a fan of bell peppers, you can substitute them with other vegetables like zucchini, mushrooms, or spinach. You could even add some crumbled sausage or cooked quinoa to the stuffing for extra flavor and heartiness.

Serving Suggestions:

* Serve the Pepper Stuffed Pork Tenderloin with a side of roasted potatoes or sweet potatoes for a complete and satisfying meal.
* Pair it with a fresh green salad or steamed vegetables for a lighter option.
* Slice the tenderloin thinly and serve it on crusty bread with a dollop of aioli for a delicious sandwich.
* For a more elegant presentation, drizzle the tenderloin with a balsamic glaze or a homemade pan sauce.
* Consider serving it with a side of creamy polenta or risotto for a truly decadent experience.

Variations to Explore:

* Mediterranean Twist: Add sun-dried tomatoes, olives, and feta cheese to the stuffing for a Mediterranean-inspired flavor.
* Mexican Fiesta: Use poblano peppers instead of bell peppers and add corn, black beans, and a sprinkle of chili powder to the stuffing. Top with salsa and sour cream.
* Asian Fusion: Incorporate ginger, garlic, and soy sauce into the spice blend and add chopped water chestnuts and bamboo shoots to the stuffing. Serve with rice noodles.
* Cheesy Delight: Add shredded mozzarella or provolone cheese to the stuffing for a gooey and delicious twist.

I’m so excited for you to try this recipe! I’m confident that you’ll love it as much as I do. Don’t be afraid to get creative and experiment with different variations to make it your own.

And most importantly, I want to hear about your experience! Once you’ve made this Pepper Stuffed Pork Tenderloin, please share your photos and comments with me. Let me know what you thought of the recipe, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me to create even better recipes in the future. You can find me on [Social Media Platform – e.g., Instagram] @[Your Handle] or leave a comment on my blog. Happy cooking!