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Caribbean Stuffed Pork Tenderloins

Add some island flair to your kitchen with this Caribbean Stuffed Pork Tenderloin recipe.

Cooking time 30 min
Preparation time Prep 20 min
Total time Serves 2

Ingredients

  • Two 1.15-lb pork tenderloins

    Filling

  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 1 scallion, chopped 
  • ½ scotch bonnet pepper, chopped
  • leaves of 2 thyme sprigs
  • 2 tbsp sun-dried tomatoes
  • 4 oz baby bella mushrooms, chopped
  • 4 handfuls baby spinach, wilted
  • 2-4 oz softened cream cheese – optional 
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground allspice

    Additional

  • 4-6 tbsp grapeseed oil
  • 1 tbsp all-purpose seasoning of choice
  • 2 tbsp mushroom soy sauce

Ingredients

  • Two 1.15-lb pork tenderloins

    Filling

  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 1 scallion, chopped 
  • ½ scotch bonnet pepper, chopped
  • leaves of 2 thyme sprigs
  • 2 tbsp sun-dried tomatoes
  • 4 oz baby bella mushrooms, chopped
  • 4 handfuls baby spinach, wilted
  • 2-4 oz softened cream cheese – optional 
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp ground allspice

    Additional

  • 4-6 tbsp grapeseed oil
  • 1 tbsp all-purpose seasoning of choice
  • 2 tbsp mushroom soy sauce

Directions

  1. Heat 2 tbsp of grapeseed oil in a skillet on medium heat. Sauté the onion, garlic cloves, scallion, scotch bonnet pepper, thyme, sun-dried tomatoes, and mushrooms for a few minutes until the mushrooms are just slightly softened. Season with salt, pepper

  2. In a clean skillet, wilt the spinach. For a couple of minutes, briefly cook just until it shrinks, so it’s not soggy and mushy.

  3. Mix the sautéed vegetables, wilted spinach, and softened cream cheese (if using) until well combined. Set aside.

  4. Remove any silver skin from the pork tenderloins.

  5. Use a knife to cut into the middle of the pork tenderloins horizontally as if you’re opening a book, being careful not to cut all the way through. Place cling wrap over each tenderloin, and use the flat side of a meat mallet/tenderizer or a rolling pin to flatten them out until about ½-inch thick.

  6. Preheat oven to 400 degrees Fahrenheit. Stuff each tenderloin with the veggie mixture, then close tie them each with about 5 pieces of kitchen twine to hold them closed.

  7. Season the tenderloins with all-purpose seasoning of choice.

  8. In a large, clean, oven-safe skillet on medium-high heat, add about 2 tbsp of grapeseed oil. When hot, add the pork tenderloins to the skillet and sear for about 2 minutes on each side (about 6-8 minutes total).

  9. Put the oven-safe skillet with the tenderloins into the 400-degree oven and bake for 18 minutes until the thickest part of a tenderloin registers at least 145-160 degrees F internal.

  10. Let the meat rest for at least three minutes before cutting into medallions and serving.

    *All-purpose: 1 tsp adobo, 1 tsp complete seasoning, ½ tsp paprika, ¼ tsp allspice, ¼ tsp salt

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