Pork Tenderloin With Tortellini In Pesto Meal Recipes

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PESTO PORK TENDERLOIN



Pesto Pork Tenderloin image

Flavorful pork tenderloin is made even better brushed with homemade pesto! This easy pork recipe may just become your new favorite way to enjoy pesto.

Provided by Aimee Shugarman

Categories     Main Dish

Time 30m

Number Of Ingredients 8

2 cups fresh basil
½ cup Fisher Nuts Walnuts
4 cloves garlic, peeled
½ tsp kosher salt
¼ tsp black pepper
½ cup grated parmesan cheese
½ cup olive oil
2 pork tenderloins (about 1 lb each)

Steps:

  • In a food processor, combine basil, walnuts, garlic, salt and pepper. Process for several minutes until blended. Add in parmesan and olive oil and blend until desired consistency.
  • Preheat oven to 450 degrees F. (or use a grill)
  • Bake tenderloins on baking sheet and cook for about 10 minutes. Spread half of the pesto over the tops and return to the oven for an additional 7-10 minutes, until internal temperature of pork reaches 145 degrees. Oven temps may vary, so using a meat thermometer yields best results!
  • Remove from oven and allow to rest about 10 minutes before slicing.
  • Serve with remaining pesto and enjoy!

Nutrition Facts : Calories 233 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

PESTO AND CHEESE STUFFED PORK TENDERLOIN



Pesto and Cheese Stuffed Pork Tenderloin image

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Provided by Kim Schoonveld Waters

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 2h10m

Yield 3

Number Of Ingredients 13

¼ cup cream cheese, softened
¼ cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
¼ clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
½ cup white wine
½ cube chicken bouillon
½ cup heavy whipping cream

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.

Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g

SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE



Southwestern-Style Rotisserie Pork Tenderloin Recipe image

This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.

Provided by Derrick Riches

Categories     Entree

Time 2h50m

Yield 4

Number Of Ingredients 8

2 whole pork tenderloins , about 1 1/2 pounds (700 grams)
2 garlic cloves, crushed
1 tablespoon (15 milliliters) vegetable oil
5 teaspoons (25 milliliters) chili powder
1 1/2 teaspoons (7.5 milliliters) ground cumin
1/2 teaspoon (2.5 milliliters) onion powder
1/2 teaspoon (2.5 milliliters) salt
1/2 teaspoon (2.5 milliliters) black pepper

Steps:

  • Gather the ingredients.
  • Place tenderloins in a resealable plastic bag.
  • Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
  • Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
  • Follow grill instructions to place tenderloins securely on the spit.
  • Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
  • Let the meat rest 8 to 10 minutes before slicing.

Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g

TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE



Texas Style Pesto with Pork Tenderloin and Spanish Rice image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil
1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Steps:

  • Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
  • To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
  • Preheat the oven to 350 degrees F.
  • In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
  • To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

BACON-WRAPPED PESTO PORK TENDERLOIN



Bacon-Wrapped Pesto Pork Tenderloin image

I love to serve this family-favorite tenderloin-maybe because of the compliments that come with it! When the weather warms up, we grill it instead. -Megan Riofski, Frankfort, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 6

10 bacon strips
1 pork tenderloin (1 pound)
1/4 teaspoon pepper
1/3 cup prepared pesto
1 cup shredded Italian cheese blend
1 cup fresh baby spinach

Steps:

  • Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.

Nutrition Facts : Calories 402 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 864mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

TORTELLINI TOSS



Tortellini Toss image

Basil, marjoram and Parmesan cheese nicely season this satisfying main dish from Polly Lynam of Mequon, Wisconsin. "I saute the meat while the pasta is cooking, so it takes just minutes to make," she says. "My family likes it with tender strips of pork, but chicken is an easy alternative."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

1 package (19 ounces) frozen cheese tortellini
1/4 cup butter, cubed
1 small onion, chopped
1 garlic clove, minced
1-1/2 pounds pork tenderloin or boneless skinless chicken breasts, cut into 3-inch strips
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon dried marjoram
1 package (14 ounces) frozen sugar snap peas or vegetable of choice, partially thawed
1/4 to 1/2 cup grated Parmesan cheese

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add onion, cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add pork, salt, basil, lemon-pepper and dried marjoram; cook and stir until pork is browned. Add vegetables; reduce heat. Cover and simmer until heated through, 2-3 minutes. , Drain tortellini. Add to meat mixture; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 428 calories, Fat 18g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 846mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.

PORK TENDERLOIN WITH TORTELLINI IN PESTO MEAL



PORK TENDERLOIN WITH TORTELLINI IN PESTO MEAL image

Categories     Bean     Pasta     Pork     Quick & Easy     Low Sodium

Yield 2 people

Number Of Ingredients 17

1 Pork Tenderloin per 2 people
1/2 pound fresh, frozen or boxed Tortellini of your choice per 2 people
1/2 pound fresh green beans per 2 people
2 bunches of green onions
1 handfull of shiatke mushrooms per 2 people
Low Sodium Teriyaki Sauce
1 T chopped garlic
Low Sodium Chicken bouillon powder
1/4 cup chopped shallots
2 T chopped fresh tarragon
Balsamic vinegar
2 T pesto sauce
Kosher salt (or whatever kind you like)
Olive Oil
Coarse Ground Black Pepper
Butter
Wine

Steps:

  • Pork Tenderloin After seasoning with peper, garlic, and 1 bunch chopped green onions, marinate in Teriyaki for at least a half hour (note--the longer the saltier) Grill to desired doneness (8 min per side on a Weber gas grill set to MOM, yields Med Rare) Saute peppered garlic and green onions in butter and olive oil until soft and color changes. Add chopped mushrooms and continue saute until soft. Turn to high, sprinkle with bouillon powder,add wine (your flavor, and burn off. Add some water for volume and reduce to sauce. Tortellini Cook pasta per directions, drain, and mix in pesto--Done! Serve warm. Green Beans Pre-heat oven to 450. Spread out cleaned and trimmed beans in a roasting pan. Coat with olive oil, season with salt pepper and half shallots. Cook unitl crisp (yes like french fries--beans may blacken a bit, mixing occasionaly--pay attention at the end. (this takes about 15 to 20 min until done). Using a slotted spoon, transfer beans to a mixing bowl, add remaining shallots, tarragon, balsamic to coat and sprinkle with Kosher salt to taste. Combine. One last note--I usually have a glass of wine or two while cooking---I highly suggest this as it tends to make mistakes go away!

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