Stuffed Fiesta Lamb Tenderloin #rsc

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 (1 lb) lamb tenderloin
• 1 (1 ounce) package hidden valley original ranch dips mix
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup tomato, chopped
• 1/4 cup canned corn, drained
• 1/4 cup baby spinach, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 2 tablespoons mayonnaise
• 1/4 cup parmesan cheese, grated
• 1/4 cup italian style breadcrumbs

Recipe

• 1 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.
• 2 preheat oven to 400 degrees.
• 3 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.
• 4 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 un-greased casserole dish.
• 5 spread mayonnaise on the sides and top of the stuffed lamb. press parmesan cheese on the sides and top of the stuffed lamb. lastly press breadcrumbs on the sides and top of the stuffed lamb. roll side to side if necessary.
• 6 bake stuffed lamb for 20 minutes or until the thickest part reads 140 degrees. let rest for five minutes, slice and serve.