Juicy Cheese-Stuffed Pork Tenderloin with Roasted Peppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork tenderloin stuffed with fontina, mushrooms, spinach, and peppers, then grilled over indirect heat. Elegant and juicy, it's impressive enough for entertaining yet simple enough for weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb pork tenderloin, (silverskin trimmed)
- Kosher salt
- freshly ground black pepper
- 2 oz fontina (or other melting cheese)
- 1 roasted red pepper
- 1 heaping cup baby spinach
- ½ medium red onion, (thinly sliced)
- 1 cup shiitake mushrooms, (or other mushrooms, stems removed, thinly sliced, about 2-3 oz )
- 1 Tbsp fresh rosemary, (finely chopped)
- 1 lemon, (zested)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 770mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 129mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 770MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.