Stuffed Pork Tenderloin and Southwest Macaroni


Southwest Macaroni

  • Pot of Boilng Water
  • Salt
  • Stick of Butter
  • Cup of macaroni Noodles
  • Red Pepper Chopped
  • Spanish Pepper Chopped
  • Jalapeno Pepper
  • 4 Large Eggs
  • Mozzarella Cheese grated
  • Cheddar Cheese grated
  • Velvetta Cheese cubed
  • Milk

Stuffed Pork Loin

  • Pork Tenderloin
  • Clowney Seasoning Salt
  • Ginger
  • Cream Cheese (softened)Package
  • Cup of Spinach (cooked in water)
  • Roasted Peppers (Chopped)
  • Shredded Sharp Cheddar Cheese
  • Shredded Mozzarella Cheese
  • Cotton Twine
  • Tin Foil



Stuffed Pork Loin: Filet tenderloin near fat edge and filet til it rolls out flat. Sprinkle with Clowney Seasoning Salt. Sprinkle Ginger and spread it out across the top side of loin. Then add a layered of softened cream cheese. Boil Spinach, squeeze out excess water and place on top. Add a layer of roasted peppers and then a layer a cheddar cheese and a layer of mozzarella cheese.  Roll up stuffed loin and then wrap with cotton twine. Sprinkle entire loin with rosemary, garlic and Clowney seasoning. Line pan with tin foil. Bake in oven uncovered for 1 hour at 375 degrees. Remove string, slice and plate.

Southwest Macaroni: Bring pot of salted water to a boil. Add a stick of butter. Add a cup of Macaroni noodles. Once noodles are cooked drain water and place back into pot and let cool for a few minutes.  Spray Casserole dish with non stick cooking spray.  Chop red bell pepper and Spanish pepper. Diced jalapeno peppers. Line casserole dish with noodles, then add peppers. Break 4 eggs in a bowl and beat with fork. Pour eggs over the casserole. Add Mozzarella, Cheddar and Velvetta Cheese on top. Cover the casserole with milk



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