Mozzarella and Red Pepper Stuffed Pork Tenderloin
with roasted Brussels sprouts and smoky tomato cream
Prep & Cook Time: 40-50 min.
Cook Within: 6 days
Difficulty Level: Expert
Spice Level: Not Spicy
This pork tenderloin is harboring a secret, and a delicious one at that. But when roasted sweet red peppers commingle with mozzarella cheese, the secret is bound to get out. Let us show you how easy it is to butterfly and tie your own pork tenderloin for a meal that's bound (with butcher's twine, no less) to impress any diner.
In Your Box (serves 2)
- 14 oz. Pork Tenderloin
- 10 oz. Brussels Sprouts
- 5 fl. oz. Tomato Sauce
- 3 Parsley Sprigs
- 2½ oz. Roasted Red Peppers
- 1 Shallot
- 1 Butcher's Twine
- 1 Smoked Paprika
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) GqyDKMPB
You Will Need
- Olive Oil
- 1 Baking Sheet
- 1 Medium Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Peel and mince shallot. Stem and coarsely chop parsley. Trim and halve Brussels sprouts (quarter if larger than a ping-pong ball). Finely chop roasted red pepper. Cut butcher’s twine into four 10” lengths. Rinse tenderloin and pat dry.
Butterfly the Tenderloin
Lay tenderloin on a cutting board and use your free hand to steady the meat. Hold a knife blade parallel to the board in your other hand and carefully make a lengthwise cut through the center of the meat. Stop short of opposite edge so pork remains in one piece. Open tenderloin as you would a book and cover with plastic wrap. With a meat mallet or small pan, pound pork to an even ⅓" thickness. Season both sides with a pinch of salt and pepper.
Stuff, Tie, and Sear Pork
Heat a medium pan over medium heat. Place cheese, parsley (reserving a bit for garnish), 2 Tbsp. shallots, and peppers on pork, leaving a ½” border around edges. With long edge facing you, roll pork forwards and enclose stuffing. Tie pork shut, spacing four knots of twine across the length of the tenderloin. Add 2 tsp. olive oil to pan and sear pork until golden brown, about 8-10 minutes (tenderloin will finish in the oven).
Roast the Tenderloin and Brussels sprouts
Transfer tenderloin to one side of prepared baking sheet and wipe pan clean. Add Brussels sprouts to other side and toss with 1 tsp. olive oil and a pinch of salt and pepper. Roast for 15-18 minutes, or until meat has reached a minimum internal temperature of 145 degrees and Brussels have caramelized. Remove from oven and let rest for 5 minutes.
Make the Sauce
While pork and Brussels roast, heat 1 tsp. of olive oil in same pan used for pork over medium heat. Add remaining shallots, smoked paprika, evaporated milk, and tomato sauce and cook until slightly thickened, about 3-4 minutes. Add butter and stir to incorporate. Remove from heat and season to taste with salt and pepper.
Plate the Dish
Remove twine from pork and slice into ½” rounds. Spoon sauce on plate, place Brussels next to sauce, and arrange sliced pork over sauce. Garnish with remaining parsley.
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