Tag Archives: onions

Stuffed Pork Tenderloin Pinwheels

Why eat pork tenderloin when you can eat stuffed pork tenderloin? Take a boring pork tenderloin…filet it open, stuff it with some flavor poppin’ sautéed peppers and onions, 2 cheeses, bread crumbs, and a hit of spice and that boring pork tenderloin becomes a vague and distant memory. This pork jumps off the plate and screams delicious. Make now, or forever hold your peace….

Time: ~45mins

Get Yourself:

  • 1 2-4lb Pork tenderloin (Have butcher filet open so it’s flat)
  • 4 Bell peppers (multi-colors, sliced into strips)
  • 1 Sweet onion (sliced into strips)
  • 8oz Mozzarella Cheese (Small dice)
  • .25C Dry Sherry wine
  • .25C Seasoned bread crumbs
  • 1T Fresh Parsley
  • 2 Cloves roasted garlic
  • 4 Cloves fresh garlic (grated)
  • .25C Pecorino-Romano
  • 1.5T Oregano
  • 5T Extra virgin olive oil
  • .5t crushed red pepper (optional)
  • Salt & Cracked black pepper
  • Butchers twine

Prep work:

  1. Fillet open tenderloin
  2. Slice peppers and onions into strips
  3. Cube up Mozzarella
  4. Pre-heat oven to 350F

Printable Recipe

Bring it all together now…

Toss peppers and onions in a big bowl with…

2T oil, oregano, 1t kosher salt, 1t cracked black pepper, crushed red pepper (optional)

Set aside

Heat 2T oil over medium-high in a heavy bottomed skillet or frying pan

Before oil gets hot, grate all of the fresh garlic directly into oil

Grated garlic is fantastic because it literally melts into the food so no big chunks!

Let the garlic saute for a ~1min

Toss in the peppers and onions and saute

After 15mins or so the peppers and onions will be nice and soft and starting to char

Add in the sherry wine, bring flame to high and cook off the alcohol for ~1min

Remove from flame

Taste, adjust for salt, pepper, spiciness, garlicky-ness

Set aside to cool for ~10mins

Lay your tenderloin flat and rub with 2 cloves roasted garlic

Time to layer on the goodness…

Sprinkle on the Pecorino-Romano, bread crumbs, and the diced mozzarella

Crack some black pepper on top

Add a nice thick layer of the peppers and onions right on top of the cheese

Sprinkle with some fresh parsley

Roll it up and tie it

Click here for a quick pictorial on rolling and tying

Quickly sear the roulade in 1T hot oil all around

Finish off in the oven for a ~20-25mins or until meat thermo reads 155

Note: make sure thermo probe is inserted in the meat and not in the center of the peppers and onions

Once cooked, remove from oven and let site for ~5mins

Keep string on and slice the stuffed tenderloin into pinwheels

Serve (2) per person with a side and some good bread

Feel like impressing someone?…

Enjoy hearing praise and accolades from friends and family?…

…Make this…

De nada


Chicken Scarpariello

Chicken scar-par-ri-ello…bet you never heard of this one before. Think sausage and peppers marries chicken cacciatore and they have a menage a trois with hot peppers. This dish is jam-packed with flavor from the get-go, but truth-be-told it tastes even better the next day.

Serves: 6
Prep time: ~10mins
Cook time: ~40mins

Printable Recipe

Get yourself:

  • .25C Extra virgin olive oil
  • .5C Vegetable oil
  • 6 Italian sausage (mixed hot and sweet), keep in casing and cut each link into quarters
  • 4lbs Mixed chicken pieces (I used a fryer pack with legs, thighs, and wings)
  • .5 12oz Jar sliced sweet peppers (reserve juice)
  • 1 12oz Jar sliced hot cherry peppers
  • 1.5lbs Baby Yukon Gold potatoes, cooked and sliced
  • 3 Bell peppers, seeded and cut into strips
  • 2 Medium sweet onions, cut in half through root end and sliced into strips
  • 2 Cloves minced fresh garlic
  • 1C Chicken broth
  • 1/2C Dry sherry or white wine
  • 1/2C vinegar from jar of sweet peppers
  • 1T Dried oregano leaves
  • 1t Garlic powder
  • S&Cracked pepper to taste

Heat up the oil in a large heavy bottomed skillet

Grab your sausages

When the oil in the skillet is nice and hot…

Saute the sausage until browned on both sides, ~5-7mins

When done, remove with tongs to a plate lined with paper towels

In the same skillet, add the chicken and brown on both sides

When chicken is done remove with tongs to a paper towel lined plate, set aside

While the chicken browns start on the veggies

Slice up the bells into strips, about 1/4″ thick

Slice onions in half through the root end and cut each half into strips

Cook and slice up your potatoes

Check this out to see how to make potatoes real quick in the mic:

Quick Cook Potatoes

Cook peppers, onions, and garlic over medium-high until soft and beginning to brown

Once peppers and onions are done you can add in the sausage and chicken…


The sweet peppers, hot peppers, potatoes, oregano, chicken stock, wine, garlic powder, reserved vinegar, and s&p

Stir it all up

Bring to a boil for ~5mins

Reduce heat to simmer and cook ~25 minutes

Taste and adjust for seasoning

Serve as is with some crusty artisan bread, over rice, or throw into some Italian bread for a  badass sandwich

Don’t get me wrong it’s good, but just wait until the next day and you’ll see what I’m talking about