Mexican Inspired Stuffed Pork Loin



4-5 lb. Pork Tenderloin

3/4 C Refried Beans

1 T Milk

1/2 T Taco Seasoning

1/4 C Salsa

1/4 C Sour Cream

1/4 C Corn Kernels

1/2 C Mexican Blend Cheese


2 T Olive Oil

1T Salsa

1T Taco Seasoning

1 tsp. Lime Juice

Salt to taste


-In small saucepan over medium low heat, combine refried beans, milk and taco seasoning, heat and stir until creamy.  Add in Salsa and sour cream, set aside.

-Cut open loin so you can roll and stuff, can butterfly for easier cut.  Spread refried bean mixture over inside of roast, be sure to leave space from edges.  You may not need all of mixture, I had a little that wasn’t needed.  Sprinkle with corn and top with cheese, fold or roll up.  Secure with baking twine.

-Mix topping ingredients together.  Rub along roast, place roast in lightly greased baking dish.

-Bake 450 degrees for 15 minutes.  Reduce temperature and bake 350 for an additional 45 minutes to 1 hour.  Or until internal temperature reaches 165 degrees.

-Remove from oven and place on cutting board with foil.  Allow to rest for at least 15 minutes prior to cutting.



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