Indulge in a culinary journey with our succulent Pesto-Stuffed Pork Tenderloin, a dish that tantalizes味觉的 taste buds and leaves you craving more. This recipe artfully combines the delicate flavors of pesto, juicy pork tenderloin, and a medley of Mediterranean herbs, resulting in a symphony of flavors that will transport you to the sun-kissed shores of Italy.
Accompanying this main course are three complementary recipes that elevate the dining experience. Firstly, our Sun-Dried Tomato Pesto adds a vibrant burst of flavor to the pork tenderloin, boasting a harmonious blend of sun-dried tomatoes, basil, pine nuts, and Parmesan cheese. The tangy acidity of the tomatoes perfectly complements the richness of the pork, creating a delightful contrast.
Secondly, our Creamy Pesto Sauce offers a luscious and velvety accompaniment to the dish. Made with a combination of pesto, heavy cream, and Parmesan cheese, this sauce adds a touch of decadence and richness that will leave you savoring every bite.
Lastly, our Roasted Vegetables provide a colorful and nutritious side dish that balances the flavors of the pork tenderloin. Featuring a medley of colorful vegetables such as broccoli, carrots, and potatoes, this dish is not only visually appealing but also packed with essential vitamins and minerals.
Together, these recipes form a cohesive and flavorful meal that is perfect for any occasion. Whether you're hosting a dinner party or simply seeking a delightful and satisfying dish for your family, this Pesto-Stuffed Pork Tenderloin with accompanying recipes is sure to impress.
PESTO AND CHEESE STUFFED PORK TENDERLOIN
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
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
STUFFED PORK TENDERLOIN WITH CILANTRO LIME PESTO
Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.
Provided by Chef Luis Aguilar
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 400°F.
- CUT tenderloin lengthwise almost in half.
- Open; lay flat between two pieces of waxed paper.
- Pound with meat mallet or rolling pin to 1/2-inch thickness.
- PLACE garlic, onion, cilantro, lime juice and jalapenos in food processor or blender container; cover.
- Process until coarsely chopped.
- Process, while slowly adding corn oil, for 10-15 seconds or until mixture is slightly smooth.
- Spread half of cilantro mixture over tenderloin; top with cheese.
- Roll up; secure with string.
- Spread remaining cilantro mixture over top.
- Place on rack in roasting pan.
- BAKE for 55-60 minutes or until internal temperature of 170 F is reached.
- Cool for 5 minutes.
- Remove string; slice.
- Serve with picante sauce.
PESTO STUFFED PORK TENDERLOIN
It's hard to beat perfectly cooked pork tenderloin, so we decided to put a simple twist on the preparation instead! Making pesto with Fisher® Walnut Halves and Pieces is always the way to go.
Provided by Fisher Nuts
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 689.6, Fat 58.6, SaturatedFat 14.7, Cholesterol 97.8, Sodium 555, Carbohydrate 6.5, Fiber 2, Sugar 2.3, Protein 36.2
LEMON-BASIL PESTO STUFFED PORK TENDERLOIN
This is a delicious, mouthwatering way to enjoy stuffed pork tenderloin. The Lemon Basil Pesto is just bursting with flavor that really enhances the the pork. Throwing it on the grill and allowing the flames to kiss it just adds another layer of wonderful flavor. Your taste buds with be doing a "Happy Dance"!!!
Provided by Grace Pulley
Categories Pork
Time 50m
Number Of Ingredients 12
Steps:
- 1. Begin prepping your tenderloin by patting it dry with paper towels. Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open meat and slightly pound with flat side of meat mallet to an even thickness. Then lightly season with salt and pepper. To make handling easier place the prepped tenderloin in the freezer for approximately 10 minutes.
- 2. In the meantime, begin making the pesto. In a blender or food processor, place lemon basil, pine nuts, minced garlic, lemon peel and juice; process until finely chopped. Stir in cheese and oil to make a thick, dry paste.
- 3. Remove tenderloin from the freezer and spread pesto close to center on just half of tenderloin. Then fold the other half of meat over to form original shape of tenderloin. Tie closed with string at 1 1/2-inch intervals. Combine the 2 tsp. olive oil and crushed garlic and rub evenly over the tenderloin. Lightly season with salt and pepper.
- 4. For both charcoal and gas grilling you want a medium temperature for direct grilling. Place tenderloin, seam side up, on grill. Grill, uncovered, about 20 minutes or until instant-read thermometer inserted near center reads 145°F, turning halfway through grilling. Transfer tenderloin to cutting board and cover loosely with foil; let rest for 3 minutes. Remove string and carve into 1/4 inch-thick slices to serve.
STUFFED PORK TENDERLOIN WITH CILANTRO-LIME PESTO
Another recipe from that Tex-Mex cookbook, tried and true. Popular with family and friends.
Provided by Debbie Quimby
Categories Pork
Time 1h40m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees.
- 2. Cut tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.
- 3. Place garlic, onion, cilantro, lime juice and jalapenos in food processor or blender; cover and process until coarsely chopped. Process, while slowly adding oil, for 10 to 15 seconds or until mixture is almost smooth.
- 4. Spread half of cilantro mixture over pork loin; top with cheese. Roll up; tie with cotton string. Spread remaining cilantro mixture over the top. Place on rack in roasting pan.
- 5. Bake for 55 to 60 minutes or until internal temperature of 160 degrees is reached. Cool in pan on wire rack for 5 minutes. Remove string and slice.
- 6. Serve with salsa.
Tips:
- Choose a tenderloin that is about 1 pound in weight and 6 inches in length.
- Use a sharp knife to make a deep incision along the length of the tenderloin, being careful not to cut all the way through.
- To make the pesto, use fresh basil leaves for the best flavor.
- If you don't have pine nuts, you can substitute walnuts or almonds.
- Be sure to season the pork tenderloin with salt and pepper before cooking.
- Cook the pork tenderloin in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
- Let the pork tenderloin rest for 10 minutes before slicing and serving.
Conclusion:
Pesto stuffed pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion meal. The tenderloin is juicy and flavorful, and the pesto adds a bright and herbaceous flavor. This dish is sure to impress your guests!
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