Food Network: Sun-dried Tomato Pesto-Stuffed Pork

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Sun-dried Tomato Pesto-Stuffed Pork
Copyright, 2006, Robin Miller, All rights reserved

Ingredients
Cooking spray
2 1/2 pounds pork tenderloin
1 cup prepared sun-dried tomato pesto
Salt and ground black pepper
1/4 cup balsamic vinegar
2 tablespoons prepared honey mustard
2 tablespoons chopped fresh thyme leaves
2 cups quick-cooking rice, prepared according to package directions

Instructions
Preheat oven to 400 degrees F. Coat a shallow roasting

pan with cooking spray.

Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a
prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in
half and use a metal or wooden skewer to close the seam. Season with salt and
black pepper.

In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over
pork.

Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may
still be pink in the center and that's O.K.).

Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick

slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and
pork for additional meals.