pesto stuffed pork tenderloin

Besides the rather pathetic presentation of the final product, I was really pleased with this dish. The addition of sun-dried tomatoes to the pesto really shines through. The pork itself cooks really quickly, so I really recommend that you use a meat thermometer. Several months ago, when I last made a similar stuffed pork tenderloin, I used dental floss instead of kitchen twine to secure the pork. That certainly was not the brightest of my ideas. Invest in some kitchen twine, for the sake of your sanity.

Pesto Stuffed Pork Tenderloin
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For the pork:
1 2 lb pork tenderloin

For the pesto:
1 c of basil
1/4 c pine nuts, pecans, or walnuts, toasted
1 8-oz bottle of sun-dried tomatoes, packed in oil (if using dried tomatoes, just add 1/4 c oil)
1/2 c parmigiano reggiano, grated
2 cloves garlic
a dash of red pepper flakes
salt & pepper, to taste

Preheat oven to 350 F.

Prepare the pesto. Pulse together basil, pecans, sun-dried tomatoes with their oil, parmigiano reggiano, garlic, red pepper flakes, salt, and pepper in a food processor until you reach your desired consistency. Add more salt and pepper, to taste.

Now, butterfly the loin with your sharpest knife and spread about half of the pesto into the loin. Secure the loin with kitchen twine.

In a large oven proof skillet, heat oil over medium high heat. When hot, add the loin and cook until browned on each side. Insert a meat thermometer to the loin and transfer into the oven.

Let the tenderloin bake until the temperature on the thermometer reaches 140-155 F (whatever you’re comfortable with. It will still be a little pink at 140, but trichinae are destroyed at 137 F). After removing the pork from the oven, let it rest for about 10 minutes before cutting it up. Use the remaining pesto to serve with the pork on the side.

Serves 4-6

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Related posts:

1. pork loin with cumin and paprika
2. easy pork vindaloo
3. back to the basics: toasted walnut pesto
4. greek-style stuffed peppers
5. cream of roasted tomato and fennel soup

Tags: dinner, gluten-free, pork