Recipe by karieja
Ready, Set, Cook! Hidden Valley Contest Entry Stuffed Fiesta Pork Tenderloin has major flavor after being marinated in ranch dip mix and lemon juice. Stuffing it with fiesta flavored vegetables and covering I already had in my kitchen elevated it to a juicy meal we will never forget.
- 453.59 g pork tenderloin
- 28.34 g package Hidden Valley Original Ranch Dips Mix
- 14.79 ml lemon juice
- 14.79 ml olive oil
- 59.14 ml white onion, chopped
- 2 garlic cloves, minced
- 59.14 ml canned black beans, rinsed and drained
- 59.14 ml tomatoes, chopped
- 59.14 ml canned corn, drained
- 59.14 ml Baby Spinach, chopped
- 4.92 ml chili powder
- 2.46 ml white pepper
- 2.46 ml paprika
- 29.58 ml mayonnaise
- 59.14 ml parmesan cheese, grated
- 59.14 ml Italian style breadcrumbs
Directions See How It's Made
- Place tenderloin in a large storage bag with Ranch dip mix and lemon juice. Marinate for at least 30 minutes or as long as overnight.
- Preheat oven to 400 degrees.
- Heat a small skillet to medium-high heat. Add olive oil. Sauté onion, garlic, beans, tomatoes, corn, spinach, chili powder, pepper and paprika for 5 minutes or until onions are softened.
- Slice open the tenderloin enough to allow for stuffing. Add sautéed fiesta infused vegetables to the inside of the tenderloin. Tie 3-5 sections with butcher’s cooking twine/string leaving the opening slightly exposed. Place stuffed tenderloin in an un-greased casserole dish.
- Spread mayonnaise on the sides and top of the stuffed pork. Press Parmesan cheese on the sides and top of the stuffed pork. Lastly press breadcrumbs on the sides and top of the stuffed pork. Roll side to side if necessary.
- Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.