Italian Style Vegetable Stuffed Pork Tenderloin – Foodie Recipe
This entrée is great for a holiday gathering or meal with the family. Note that allowing the meat to rest before slicing keeps this dish nice and juicy.
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- Prep time
- 20 min
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- Servings
- 4 Servings
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- Serving size
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2 slices or ¼ of recipe
Ingredients
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nonstick cooking spray
- 1
- 1
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olive oil
- 1 tbsp
- 1 tbsp
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small zucchini (diced)
- 1
- 1
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small red bell pepper (seeded and diced)
- 1
- 1
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small onion (diced (about 1/2 cup))
- 1
- 1
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Italian seasoning (or dried basil) (dried)
- 1 tsp
- 1 tsp
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garlic (minced)
- 2 clove
- 2 clove
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pork tenderloin
- 1 lbs
- 454 g
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paprika
- 1 tbsp
- 1 tbsp
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garlic powder
- 1 tsp
- 1 tsp
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salt (optional)
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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Directions
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Preheat oven to 375 degrees F. Coat a small baking sheet with cooking spray. Set aside.
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Add olive oil to a large sauté pan over medium-high heat. Add zucchini, bell pepper, onion and dried Italian seasoning and sauté for 5-7 minutes or until vegetables are softened. Add garlic and sauté another minute. Set aside. (This should result in about 3/4 cup of filling.)
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Insert a long, thin knife into the center of one end of the pork loin; repeat this process at the other end. After cutting with the knife, use the handle of a long wooden spoon to make sure the incision goes all the way through the pork tenderloin and move it back and forth to make the hole big enough to hold the stuffing.
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Fill the hole with all of the stuffing, using a spoon to ensure the stuffing goes all the way through the tenderloin.
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In a small bowl, mix the paprika, garlic powder, salt (optional) and black pepper. Rub the seasoning all over the pork tenderloin. Place on the baking sheet, spray the pork lightly with cooking spray and bake for 25-30 minutes or until the internal temperature of the pork is 145 degrees.
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Remove from the oven and allow the meat to rest for 10 minutes before slicing.
Reviews
Write a Review-
I made too much filling (and chopped too large) to fit in the tiny hole through the tenderloin so I split the tenderloin almost in half lengthwise (butterfly it essentially) and filled it with the vegetables. Wrapped the meat around the filling and secured with a couple toothpicks and cooked it in a baking dish seam side down and added the leftover vegetable mix around it. It came out extremely flavorful and juicy. Will definitely do this again