Spicy stuffing balances the delicate flavor of pork in this dish that looks great on the plate—and tastes even better!
Ingredients
2 tablespoons canola oil
3 small sweet red peppers, finely chopped
1 large onion, finely chopped
2 small celery ribs, finely chopped
1-1/2 teaspoons dried thyme
3/4 teaspoon garlic salt
3/4 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pork tenderloins (3/4 pound each)
4 teaspoons lemon-pepper seasoning
4 teaspoons fennel seed, crushed
Directions
-Preheat the oven to 325°.
-In a large skillet, heat oil over medium-high heat. Add red peppers, onion, and celery; saute until tender, 3-4 minutes. Add thyme, garlic salt, paprika, and cayenne; saute 1 minute longer. Remove from heat; set aside.
-Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of the bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2-in. thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2-in. intervals with kitchen string, securing ends with toothpicks.
-Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over tenderloins.
-Bake until a thermometer inserted into pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand for 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices.
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