NEW! Ready, Set, Cook Recipe Contest -- $5,000 grand prize! This contest required Hidden Valley® Original Ranch® ingredients and at least four other official contest ingredients. I actually came up with this recipe with items I already had in my kitchen and it was delicious.
1 pork tenderloin (about 1 lb)
1 Hidden Valley® Original Ranch® Dips Mix
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 cup white onion, chopped
2 cloves garlic, minced
1/4 cup canned black beans, rinsed and drained
1/4 cup tomatoes, chopped
1/4 cup canned sweet corn, drained
1/4 cup baby spinach, chopped
1 teaspoon chili powder
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/4 cup Parmesan, grated
1/4 cup Italian style bread crumbs
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.
Preheat oven to 400 degrees.
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.
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 ungreased casserole dish.
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.
Bake stuffed pork for 20 minutes or until the thickest part reads 140 degrees. Let rest for five minutes, slice and serve.