Z Tejas Stuffed Pork Tenderloin
Elevate your dinner table with the bold and savory flavors of Z Tejas Stuffed Pork Tenderloin. This show-stopping dish features tender pork tenderloin rolled around a creamy, spicy filling of cream cheese, shredded pepper jack, sautéed spinach, red bell pepper, and jalapeño, all seasoned with smoked paprika and ground cumin for a flavorful Southwestern twist. The pork is seared to golden perfection before being roasted to juicy tenderness, ensuring every bite is packed with a harmonious blend of textures and rich tastes. Perfect for an impressive family meal or a special gathering, this stuffed pork tenderloin pairs beautifully with classic sides such as roasted vegetables or buttery mashed potatoes. Ready in just about an hour, this recipe proves that gourmet flavor doesn’t have to mean spending all day in the kitchen.
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Recipe Information
Ingredients
- 2 lbs Pork tenderloin
- 8 oz Cream cheese
- 1 cup Shredded pepper jack cheese
- 2 cups Fresh spinach
- 1 medium Red bell pepper, diced
- 1 medium Jalapeño, seeded and minced
- 3 cloves Garlic, minced
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 2 tbsp Olive oil
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 roll Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pork tenderloin and pat it dry with paper towels. Use a sharp knife to carefully trim off any excess fat or silver skin.
Using the same knife, make a lengthwise cut along the tenderloin, being careful not to cut all the way through. Open it like a book and flatten it slightly to create an even surface.
Place a sheet of plastic wrap over the tenderloin and use a meat mallet to gently pound it to an even thickness of about 1/2 inch.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the red bell pepper, jalapeño, garlic, and spinach until softened, about 3-4 minutes. Set aside to cool slightly.
In a mixing bowl, combine the cream cheese, shredded pepper jack cheese, sautéed vegetables, smoked paprika, ground cumin, and a pinch of salt and pepper.
Spoon the cheese and vegetable mixture evenly onto the flattened pork tenderloin, leaving a 1-inch border around the edges.
Carefully roll the tenderloin tightly from one long edge to the other, like a jelly roll. Secure the roll with kitchen twine, tying it in several places to hold the shape.
Rub the outside of the rolled tenderloin with the remaining olive oil, then season generously with kosher salt, black pepper, and a sprinkle of smoked paprika.
Heat a large ovenproof skillet or cast-iron pan over medium-high heat. Sear the stuffed tenderloin on all sides until browned, about 4-5 minutes total.
Transfer the skillet to the preheated oven. Roast the tenderloin for 25-30 minutes, or until an internal temperature of 145°F (63°C) is reached.
Carefully remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing.
Cut the stuffed pork tenderloin into thick slices and serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 5157 mg | 224% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 14.3 g | ||
| Protein | 269.4 g | 539% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1198 mg | 92% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5020 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
