Pork Tenderloin Stuffed with Chiles and Tomatoes
- Yield servings
- 1 to 2 tablespoon green jalapenos pickled in vinegar, drained
- 1 tablespoon capers, rinsed if salty
- 8 large sun-dried tomatoes in oil, drained
- 1 pound pork tenderloin
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 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.
- 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.
- 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.