Stuffed Pork Loin
Recipe: #18455
April 11, 2015
Categories: Dinner, Main Dish, Pork, Loins, Italian, Easy/Beginner Cooking, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Mother's Day, Regional Holiday, Romantic Dinner, St Patricks Day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Spring more
"This is a tasty recipe we enjoy often. I sometimes use mushrooms instead of the peppers to change things up or you can use a mixture of both."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (253.6 g)
- Calories 265.4
- Total Fat - 10.7 g
- Saturated Fat - 3.6 g
- Cholesterol - 82.7 mg
- Sodium - 60.4 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 2.8 g
- Sugars - 3.9 g
- Protein - 31.8 g
- Calcium - 32.7 mg
- Iron - 1.2 mg
- Vitamin C - 43 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Drizzle 1 tablespoon of the oil into a skillet and bring to medium heat; add the onion, peppers, sun-dried tomatoes, oregano and garlic powder and cook until onions are translucent.
Step 2
Add the white wine and cook until just evaporated; season with salt and pepper to taste.
Step 3
Meanwhile butterfly the pork tenderloin by making a lengthwise cut into the center of the loin, stopping when you have about 1/4 inch left at opposite end. Open the loin and place this onto a layer of plastic wrap and cover with another layer of plastic wrap.
Step 4
Pound the loin until about 1/4 inch thick and remove the top layer of plastic wrap.
Step 5
Pour the bell pepper mixture over the pounded loin and roll the loin over the bell pepper mixture, using the bottom plastic layer as a guide.
Step 6
Tie the roll with butchers twine so it doesn’t fall apart and season with salt and pepper.
Step 7
Bring the remaining oil to medium-high heat in skillet and brown the stuffed loin on all sides.
Step 8
Place on a rimmed baking sheet that has been coated with non-stick spray and cook in a preheated 350 degree Fahrenheit oven for 35 to 45 minutes, until cooked through and no longer pink.
Tips & Variations
- Butcher's twine
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