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Pork Tenderloin w/ Red Pepper Sauce (tofu)

Source of Recipe

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Pork Tenderloin w/ Red Pepper Sauce (tofu)

Light & Tasty December/January 200
Not yet rated.
Exchanges
Prep: 40 min. Bake: 45 min. + standing
Yield: 6 servings.

Tofu gives the rich sauce served with this tender stuffed pork a thick creamy consistency without all the fat. The colorful spinach and red pepper stuffing adds tasty appeal to this special entree.—Jenni Dise, Phoenix, Arizona

Ingredients:
• 2 pork tenderloins (1 pound each)
• 1/2 cup finely chopped sweet red pepper
• 1/2 cup finely chopped red onion
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup finely chopped fresh spinach
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (12.3 ounces) silken firm tofu
• 1 cup roasted sweet red peppers, drained and finely chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons grated Romano cheese

Directions:
1. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2 in. thickness. Remove plastic; set tenderloins aside.

2. In a nonstick skillet, saute sweet red pepper, onion and garlic in oil until tender; add spinach and cook 2 minutes longer. Spread over tenderloins; sprinkle with salt and pepper. Roll up; tie several times with kitchen string and secure ends with toothpicks.

3. Bake, uncovered, at 400° for 45-60 minutes or until meat thermometer reads 160°. Transfer to a warm serving platter. Let stand for 5-10 minutes before slicing.

4. Meanwhile, combine the tofu, roasted red peppers, parsley and cheese in a food processor or blender; cover and process until smooth. Transfer to a saucepan; heat through (do not boil). Serve with tenderloin.

One serving (6 ounces cooked stuffed pork tenderloin with 1/3 cup sauce) equals 276 calories, 10 g fat (3 g saturated fat), 86 mg cholesterol, 439 mg sodium, 8 g carbohydrate, 1 g fiber, 36 g protein. ++++ Diabetic Exchanges: 5 lean meat, 1 vegetable