Tag Archives: pork tenderloin

Veggie Stuffed Pork Tenderloin



This was absolutely delicious and perfect for the pizza oven.


1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 onion, sliced

3 cloves garlic, minced

1 pork tenderloin, butterflied and pounded flat

1 1/2 c. spinach leaves

1/3 c. shredded mozzarella


Preheat oven to 350.

Saute the peppers and onions in some olive oil. Add the garlic and cook until the peppers are tender. Season with salt and pepper.

Season the pork tenderloin with salt and pepper on both sides.

Lay the spinach leaves evenly over the pork.

Top with the pepper mixture.

Add the mozzarella cheese.

Roll up the pork tightly. Skewer the roll with toothpicks about 1 1/2 inches apart so the roll will hold its shape.

Slice between the toothpicks to create individual pork rolls.

Heat a pan and place some olive oil. Sear the pork rolls until browned, about 2 minutes per side.

Transfer the skillet to the oven and bake for 10-15 minutes, or until done.

Let the steak rest before removing the toothpicks.

Pork Cacciatore


This was pretty good – and a different take on Cacciatore using pork instead.

5 Weight Watcher Freestyle Points (4 servings)


12 oz. pork tenderloin, cut into chunks

3 small Yukon gold potatoes, peeled and cut into chunks

1 medium onion, thinly sliced

1 bell pepper, cut into chunks

8 oz. cremini mushrooms, sliced or quartered

1 c. marinara sauce

Rosemary to taste


Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.

Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.

Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).

Pork Tenderloin


This was moist and very flavorful!


1 small pork tenderloin (Trader Joe’s has great ones)

1/2 c. olive oil

1/3 c. soy sauce

1/4 c. red wine vinegar

Juice of 1 lemon

2 T. Worchestershire sauce

2 T. chopped parsley

2 t. dry mustard

4 cloves garlic, minced



Combine all marinade ingredients, reserving 3 T. on the side. Marinate the tenderloin for at least 4 hours in the refrigerator.

Preheat the oven to 350. Remove the tenderloin from the marinade and sear all sides in an ovenproof pan on the stove. Place it in the oven and cook for about 30 minutes or until the meat is 160. Let rest for about 5 minutes before slicing it.

Scrape the browned bits from the bottom of the pan. Add 1/2 c. chicken broth and the 3 T. of reserved marinade. Boil it down for about 5 minutes. Add 2 T. butter and remove the pan from the heat. Serve this sauce over the tenderloin slices.


Stuffed Pork Tenderloin


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The tiny pork tenderloin roasts from Trader Joe’s are the best! They always turn out moist and they don’t take forever to cook.


1 small pork tenderloin (butterflied)

1 package spinach leaves

1 cup shredded cheese (whatever you like)

1/2 c shredded parmesan cheese

4 garlic cloves, minced

2 T. minced fresh rosemary

1 T. fresh thyme

Salt & pepper

Olive oil

Flour for dredging

1 c white wine

Fresh sage leaves


Pound the butterflied pork tenderloin until it is well flattened.

Cook the spinach and 2 T. garlic in some olive oil until wilted. Chop.

Combine the spinach, cheeses and seasonings in a bowl.

Spread all over the pork tenderloin. Roll up the tenderloin lengthwise and secure, either with pins or twine, so that the filling remains well inside.

In a small bowl, combine the rosemary, thyme, 2 T. garlic, salt, pepper and 1/4 c olive oil. Mix it well and spread it on the rolled up tenderloin roast.

Sprinkle some flour on the roast and spread it with your hands to cover the roast.

Heat a pan with olive oil. Add the roast and brown REALLY well on all sides.

Add the wine (you may have to cover the pan to avoid too much sizzle with the wine). Reduce the heat. When the wine sizzle has calmed down, add the sage leaves and turn the roast. Cover and cook slowly for about 30 minutes, checking every so often to make sure the liquid hasn’t evaporated. If it’s getting dry, add more wine or water.

When done, let it rest for about 5 minutes. Slice into thin slices and arrange on plate. Pour some of the sauce over it and serve.

Rosemary & Garlic Pork Tenderloin



Growing fresh rosemary in the backyard is so easy to do, and rosemary makes everything so much more flavorful! It is one of my “staple” herbs that I always have at my disposal, and I use it frequently!


1 thin pork tenderloin (Trader Joe’s has the perfect ones!)

1 t. minced garlic

2 t. rosemary (fresh or dried, but I like the fresh best) – chopped

1/4 t. pepper

1 T. olive oil

1/2 t. sea salt


Mix all ingredients (except the pork) to make a paste. Rub it all over the pork tenderloin. Wrap the pork in some plastic wrap and place in the refrigerator for a few hours.

Remove the pork tenderloin from the refrigerator and unwrap it. Slice the raw pork into pieces about 3/4″ thick.

Brush some olive oil on each slice side and season with some pepper and salt.

Heat some olive oil in a pan. Add the pork slices and cook them until they are browned on each side. It shouldn’t take very long for them to cook through. Make sure not to over cook them or they will be dry…