Recipes > Pork Recipes > Stuffed Peppercorn Pork Tenderloin

Pork Recipes | Main Dishes

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Marinate tenderloin in Allegro Hickory Smoke Marinade for at least 4 hours in the refrigerator.
In a separate bowl, combine the spinach, cream cheese, crushed red pepper flakes, parmesan and garlic. Blend with mayonnaise and the dry ranch seasoning.
Using a sharp knife, “butterfly-cut” the pork tenderloin down the center. Using a spoon, spread the spinach and artichoke blend right down the center of the tenderloin. Gently “close up” the tenderloin, using a few wooden skewers or long toothpicks to help keep the tenderloin closed.
Place the tenderloin in a large pre-heated skillet, with about 2Tbsp of Olive Oil and sear the tenderloin on all sides to seal in the juices. (Searing on all sides should take about 10 minutes. Don’t worry if the meat begins to brown slightly.)
Once the tenderloin is completely seared, place the pan directly into a 375-degree pre heated oven. (Make sure you are using a pan that can tolerate high oven heat.)
Cook for about 15-25 minutes depending on how well you want the tenderloin. (15 -20 minutes will be medium, tender, and juicy. The center will still be a little pink. Well done will be at least 35-40 minutes -the meat will lose some of its juices cooked to well done but is still just as delicious.)
Once the tenderloin is done and removed from the oven allow it to rest about 10 minutes before slicing. Serve with your favorite vegetable and sides.