Pesto Stuffed Pork Tenderloin

IamMrsG · ‎08-29-2010

Thank you, ChiliPepper, for reminding me of this one. I haven't made it for a few years, but it's going on next week's menu. We grade recipes on a 1-5 ✰ system. This one got a 4 (I have no 5✰s -- DH won't call any of 'em "perfect.")

Pesto Stuffed Pork Tenderloin

2 pounds pork tenderloin, trimmed
Ready made pesto or homemade*
Romano (or Parmesan) cheese – grated

Pine nuts *
Butcher string
Fresh chopped parsley and extra cheese for garnish

Preheat oven to 350.

Slice the tenderloin, lengthwise, not quite all the way through. Spoon pesto until it fills (and overflows a bit) the cavity. Gently tie roast in three places to keep it together.

Place on sprayed baking pan. Sprinkle a good amount of cheese and nuts over roast. Bake until done (145 degrees) – about 25-30 minutes. If the pine nuts start to get too brown, tent meat with foil.

Let rest about 10 minutes, tented with foil. After slicing, sprinkle with parsley and more cheese. This feeds 4 to 5 people.

Tip: Nervous about pork temperature? USDA says 145 is safe. After resting a few minutes, the temperature will rise a few degrees, enough to kill any harmful bacteria. The meat will be juicy and may look pink.

Homemade Pesto

Measurements are approximate, go to taste on this:

3/4 to 1 teaspoon garlic, minced
2 Tablespoons pine nuts (see note below)
2 Tablespoons softened butter
2 cups basil leaves, packed
1/2 cup Parmesan cheese
1/4 cup Romano cheese (or use all Parmesan, making it 3/4 cup total)
Extra virgin olive oil: start with 3 Tablespoons and go from there

With processor’s motor running, add garlic and nuts. Add everything else and process until smooth. Store in the refrigerator up to a week. It may turn a bit dark on the top, but that’s OK. Some people pour a thin layer of oil over the top to prevent this. Store in freezer several months, again pouring a thin layer of oil on top to prevent darkening.

* Mrs. G's notes: 1. Serve with corn on cob, smashed potatoes and Pinot Grigio.

2. Walnuts are good substitutes for pine nuts.

Note to self: Next time, sprinkle over top a good layer of Panko, for texture and color.

Strive for respect instead of attention. It lasts longer.

HonnyBrown · ‎11-23-2013

MrsG!!!!! You just made my day with the recipes!!!!!

Pork tenderloin is a lean meat and very versatile! It's one of my favorite cuts of meat.

Since I've been on a salsa kick these last few months, I'll cut my tenderloin into medallion, smash them with my hand to flatten them some, season them and bake with homemade salsa.

Get your flu shot...because I didn't.