Pork tenderloins get the sausage treatment: They’re rubbed with a fennel spice mixture and then stuffed with peppers and onions.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons fennel seeds
- 1 teaspoon crushed red pepper flakes
- Kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 2 pork tenderloins (about 1 1/2 pounds each)
- 3 tablespoons olive oil
- 1 large onion, quartered and thinly sliced crosswise
- 1 medium red bell pepper, quartered and thinly sliced crosswise
- 1 medium yellow bell pepper, quartered and thinly sliced crosswise
- 1 tablespoon apple cider vinegar
- 8 slices provolone cheese (about 8 ounces)
- 2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.
- Position a rack in center of oven preheat to 400 degrees F. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.
- Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140 degrees F, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 37 g |
| Saturated Fat | 15 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 83 g |
| Cholesterol | 249 mg |
| Sodium | 1239 mg |
Reviews
This was very easy to make and was delicious. I seasoned the pork in the fridge for about 4 hours. After stuffing the pork, I returned it to the same cast iron pan and baked it in that. Made for easier clean up. The red pepper flakes gave it a little kick and the flavor was so good.
Excellent! So happy to get a new pork tenderloin recipe. I used one tenderloin and cut the other ingredients by half. I also browned the onions and peppers in an iron skillet and then added the finished Hasselbacks to that pan instead of dirtying another one;) I would happily serve this at a dinner party.