Loading Video...

Sun-dried Tomato Pesto-Stuffed Pork

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)
Save Recipe

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

  1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  2. 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.
  3. In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
  4. 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.).
  5. 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.

Cheese-and-Broccoli-Stuffed Pork Roulade with Grilled Tomato Relish

Chile Maple Glazed Pork Tenderloin

🤤 More Drool-Worthy Recipes