Stuffed Pork Tenderloin with Spinach and Peppers

Indulge in a savory stuffed pork tenderloin filled with vibrant spinach and bell peppers. This American classic combines juicy pork with colorful vegetables, creating a delightful dish that's perfect for any occasion.

Steps

1. Preheat your oven to 375°F (190°C). 2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. 3. Add the chopped spinach and bell peppers, cooking until soft (about 3-4 minutes). 4. Season with salt, pepper, and Italian seasoning, then remove from heat. 5. Slice the pork tenderloin lengthwise, creating a pocket, and season the outside with salt and pepper. 6. Stuff the pork with the spinach and pepper mixture, pressing it in well. 7. Place the stuffed tenderloin on a baking sheet and sprinkle with Parmesan cheese if using. 8. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C). 9. Let rest for 5 minutes before slicing and serving.

1 pork tenderloin (about 6 oz) 1/2 cup fresh spinach, chopped 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1 clove garlic, minced 1 tbsp olive oil Salt and pepper to taste 1 tsp Italian seasoning 1 tbsp grated Parmesan cheese (optional)