This recipe from the Pork Council makes an impressive presentation that is straightforward to make. The stuffing in this Pork Tenderloin is delicious and the Cajun flavor is perfect to celebrate Mardi Gras or just spice up any old weeknight. Feel free to add other ingredients to the stuffing as desired. Let us know if you found something that works well in the stuffing by leaving us a comment below!
- 2 LGCM Pork Tenderloins
- 1 cup Red Bell Pepper (finely chopped)
- .5 cup Onion (finely chopped)
- .5 cup Celery (finely chopped)
- 2 Tbsp Vegetable Oil
- Cajun Seasoning (like our Urban Accents Cajun Street Rub)
Prepare the tenderloin for stuffing by using sharp knife to cut a slit lengthwise down center of 1 pork tenderloin almost to, but not through, the bottom of tenderloin. Open up the tenderloin so it lies flat and cover it with plastic wrap. Working from the center to edges, lightly pound tenderloin with flat side of meat mallet or rolling pin until about the meat is about 1/4 inch thick. Once done pounding, remove plastic wrap and repeat with the second tenderloin.
Heat the oil in large skillet over medium heat and add the chopped vegetables and 2 tsp. of Cajun seasoning. Combine and cook for about 5 minutes or until vegetables are tender; stirring frequently.
Spread the vegetable mixture evenly over each flattened tenderloin to within 1 inch of edges.
Starting with shortest side of the tenderloin, roll the meat up and secure edges of each roll with toothpicks or tie each with string. Season the outside of each tenderloin with Cajun seasoning to your taste.
Place the tenderloin rolls seam-side down on rack in shallow pan. Roast for about 45 minutes in an oven preheated to 325°F or until meat thermometer registers 160 degrees F. Let rolls stand 5 minutes, remove the toothpicks, slice and serve with rice and more veggies. Enjoy!