Veggie Stuffed Pork Loin

5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.4
  • Total Fat: 9.7 g
  • Cholesterol: 89.2 mg
  • Sodium: 207.7 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 1.8 g
  • Protein: 36.1 g

View full nutritional breakdown of Veggie Stuffed Pork Loin calories by ingredient

Number of Servings: 4


    1, 1lb pork loin roast
    1 medium sized red pepper, sliced
    1/4 sweet onion, sliced vertical
    3 medium brown mushrooms, sliced
    1 tsp olive oil
    1 tsp Paprika
    1/4 tsp Salt
    1 tsp Pepper, black
    1 tsp Chili powder
    1 tsp Garlic powder
    1 tsp Onion powder


Makes 4, 4oz servings

Preheat oven to 375F

Slice pepper, mushroom and onion and set aside.

Butterfly the roast, but do not cut all the way through and open like a book

Combine all dry ingredients, and sprinkle half of the mixture on the inside of the roast. Add the mushrooms, onions, and peppers, on the bottom portion of roast and fold over. (closing the book)

Add olive oil and remaining dry mixture to the top of the roast.

Bake in 375F for 45 minutes rest for 10 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user K8GAMBLE.

Member Ratings For This Recipe

  • no profile photo

    We LOVED this! I was wonderful! My husband especially loved the crust that formed on the outside of the tenderloin. - 9/6/09

  • no profile photo

    Great recipe. I will cut back on the veggies next time though, they kept falling out. I guess my idea of medium and yours are different, lol. Made 2 more for my freezer. Excellent taste. - 9/1/09