Sun-dried Tomato Pesto-Stuffed Pork

Name: Sun-dried Tomato Pesto-Stuffed Pork
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)
Cuisine: american
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

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Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

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

Level: Easy
Total: 55 min

Prep: 10 min
Cook: 45 min

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

Ingredients

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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

Watch how to make this recipe.

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.