Stuffed Fiesta Pork Tenderloin #RSC

By karieja on January 28, 2013

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    1. 1 (1 lb) pork tenderloin
    2. 1 (1 ounce) package Hidden Valley Original Ranch Dips Mix
    3. 1 tablespoon lemon juice
    4. 1 tablespoon olive oil
    5. 1/4 cup white onion, chopped
    6. 2 garlic cloves, minced
    7. 1/4 cup canned black beans, rinsed and drained
    8. 1/4 cup tomato, chopped
    9. 1/4 cup canned corn, drained
    10. 1/4 cup Baby Spinach, chopped
    11. 1 teaspoon chili powder
    12. 1/2 teaspoon white pepper
    13. 1/2 teaspoon paprika
    14. 2 tablespoons mayonnaise
    15. 1/4 cup parmesan cheese, grated
    16. 1/4 cup Italian style breadcrumbs


  1. 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.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.