Southwest Stuffed Pork Tenderloin Recipe

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Southwest Stuffed Pork Tenderloin
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  1. Saute red pepper in oil in a large skillet until tender. Add garlic and cook 1 minute longer. Add the spinach, chipotle pepper and cumin; cook until spinach is wilted.
  2. Make a lengthwise slit down center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness; remove plastic.
  3. Sprinkle salt and pepper over pork; top with spinach mixture and cheese.
  4. Close tenderloins; tie with kitchen string and secure ends with toothpicks. Place tenderloins in a shallow baking pan.
  5. Bake, uncovered, at 425° for 20-25 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before slicing. Discard string and toothpicks. Serve with rice and salsa. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 143.29 Kcal (600 kJ)
Calories from fat 53.35 Kcal
% Daily Value*
Total Fat 5.93g 9%
Cholesterol 58.11mg 19%
Sodium 522.9mg 22%
Potassium 420.15mg 9%
Total Carbs 2.64g 1%
Sugars 1.07g 4%
Dietary Fiber 0.87g 3%
Protein 18.86g 38%
Vitamin C 28.5mg 48%
Iron 1.5mg 8%
Calcium 83.5mg 8%
Amount Per 100 g
Calories 117.7 Kcal (493 kJ)
Calories from fat 43.83 Kcal
% Daily Value*
Total Fat 4.87g 9%
Cholesterol 47.73mg 19%
Sodium 429.52mg 22%
Potassium 345.12mg 9%
Total Carbs 2.16g 1%
Sugars 0.88g 4%
Dietary Fiber 0.71g 3%
Protein 15.5g 38%
Vitamin C 23.4mg 48%
Iron 1.2mg 8%
Calcium 68.6mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.2
  • 3

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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