Stuffed Pork Loin

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"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
OK

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 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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