Lemon Basil Pesto Stuffed Pork Tenderloin Recipes

PESTO AND CHEESE STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
• Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
• Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

PESTO STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375°F.
• Place walnuts, cilantro, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes) to make the pesto.
• Butterfly pork and pound until ¼-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed.
• Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F Let rest 10 minutes.
• Meanwhile, place 1 slice of mozzarella, topped with ¼ cup mixed tomatoes, 1 tablespoons cilantro, 2 teaspoons nuts, 2 teaspoons oil, and 1 teaspoons vinegar on each of 6 plates.
• After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate.
• Note: Basil may be substituted for cilantro, if desired.
• Tip: To butterfly pork tenderloin, place the tenderloin on a cutting board. Place your knife parallel to the board and carefully cut the meat lengthwise making sure not to cut all the way through. Remove the knife and open the meat.