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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Pepper-Stuffed Pork Tenderloin


  • 2 tablespoons canola oil

  • 3 small sweet peppers, finely chopped

  • 1 large onion, finely chopped

  • 2 small celery ribs, finely chopped

  • 1 1/2 teaspoon dried thyme

  • 3/4 teaspoon garlic salt

  • 3/4 teaspoon paprika

  • 1/2 teaspoon cayenne pepper

  • 3 pork tenderloins (3/4 pound each)

  • 4 teaspoons lemon-pepper seasoning

  • 4 teaspoons fennel seeds, crushed


  1. Preheat oven to 325°F. In a large skillet, heat oil over medium-high heat. Add red peppers, onion and celery; sauté until tender, 3-4 minutes. Add thyme, garlic salt, paprika and cayenne; sauté 1 minutes longer. Remove from heat and set aside.

  2. Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of the bottom. Open tenderloins so they lie flat. With a meat mallet, flatten pork to 1/2 inch thickness. Fill with vegetable stuffing mixture. Close tenderloins; tie at 2 inch intervals with kitchen string, securing ends with toothpicks.

  3. Place on a rack coated with cooking spray in a shallow baking pan. Combine lemon pepper and fennel; rub over exterior of tenderloins.

  4. Bake until a thermometer inserted into the pork reads 145°, 45-55 minutes. Remove tenderloins from oven; let stand 5 minutes. Discard toothpicks and string. Cut each tenderloin into 8 slices. Serve and enjoy!


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