Pork Tenderloin Stuffed with Chiles and Tomatoes

  • Yield: servings


1 to 2tablespoon green jalapenos pickled in vinegar, drained
1tablespoon capers, rinsed if salty
8large sun-dried tomatoes in oil, drained
1pound pork tenderloin
1tablespoon olive oil
Salt and freshly ground black pepper


  1. Preheat the oven to 400 F (200 C). Put the jalapenos, capers, and sundried tomatoes in a food processor or blender and blend to form a paste.
  2. Slice the pork along its length, making sure that you don’t cut all the way through it. Smother with the oil and season with salt and black pepper.
  3. Stuff the paste into the slit in the pork, spreading it evenly. Pull the edges of the pork up around the stuffing and transfer the meat to a roasting pan, cut-side down. Roast the pork for 30-35 minutes, or until it is cooked to your liking. Allow the meat to rest for 5 minutes before slicing. Try this with green vegetables and brown basmati rice.

DK Publishing