Sun-dried Tomato Pesto-Stuffed Pork

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 servings (with leftovers for Wonton Soup; Pork Fried Rice)
Level:
Easy

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
Directions

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.


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