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

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 1 Shallot
  • 3 Parsley Sprigs
  • 10 oz. Brussels Sprouts
  • 2½ oz. Roasted Red Peppers
  • 1 Butcher's Twine
  • 14 oz. Pork Tenderloin
  • Info
    2 oz. Shredded Mozzarella
  • 1 Smoked Paprika
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • 5 fl. oz. Tomato Sauce
  • Info
    ⅗ oz. Butter

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)

  • Calories
    555
  • Carbohydrates
    28g
  • Fat
    21g
  • Protein
    61g
  • Sodium
    684mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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).

  • 4

    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.

  • 5

    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.

  • 6

    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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