Pork Tenderloin with Roasted Red Peppers & Pears

Unlike some meats that are best served only as the main entree or at certain times of the year, pork tenderloin is perfect at anytime or occasion. You can grill, roast or bake it, making pork one of the most widely eaten meats across the globe.

Sometimes there is a bit of confusion in regards to pork loin and pork tenderloin. The truth is, they are cut from two different regions of the pig. Pork loins are thicker and are also referred to as ‘white’ meat. True to that name, they do turn white when cooked. Pork tenderloin is usually smaller in size, about 2″ thick. This is the softest part of the whole pig coming from the side under the back bone.

Pork is never served by itself, always being accompanied by various side dishes. I never fail to enjoy cooking pork tenderloin. It’s one of those reliable meats that is always tender, pairs with unlimited ingredients and can be ‘dressed’ up or down.

This particular meal uses a cornbread stuffing with red peppers and pears. Sort of unusual but has good flavor and is easy to prepare.

Print Recipe

Pork Tenderloin with Roasted Red Peppers & Pears

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American, Cuban

Servings

MetricUS Imperial

Ingredients

• 120 gram (pkg) corn bread stuffing mix
• 454 gram pork tenderloin
• 1/2 tsp pepper
• 1/4 tsp salt
• 2 fresh Bartlett pears, each cut lengthwise into 8 wedges
• 1 medium sweet red pepper, julienned
• 2 green onions, thinly sliced
• 1 clove garlic, minced
• 1/4 cup Kraft Olive Oil Fig Balsamic Dressing

Course Main Dish Cuisine American, Cuban Servings MetricUS Imperial Ingredients 120 gram (pkg) corn bread stuffing mix 454 gram pork tenderloin 1/2 tsp pepper 1/4 tsp salt 2 fresh Bartlett pears, each cut lengthwise into 8 wedges 1 medium sweet red pepper, julienned 2 green onions, thinly sliced 1 clove garlic, minced 1/4 cup Kraft Olive Oil Fig Balsamic Dressing

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Prepare stuffing mix according to pkg directions.
2. Make a lengthwise cut 3/4 of the way through the tenderloin; open & flatten to 1/4-inch thickness. Sprinkle with salt & pepper, minced garlic & 1/2 of the sliced green onion.
3. Spread cornbread stuffing over meat. Roll up from long side; tuck in ends. Secure with toothpicks. Slice red pepper & pears. Place in a plastic bag with a small amount of fig balsamic dressing & CAREFULLY turn slices to coat well.
4. Preheat oven to 425 F. Line a 13 X 9-inch baking pan with lightly greased foil wrap. Place stuffed tenderloin on it & drizzle with fig balsamic dressing. Surround with pear wedges & top with red pepper slices. Roast for 25 minutes or until meat reaches 160 F. on meat thermometer.