Pesto and Pepper Stuffed Pork Tenderloin
The depth of flavors from delicious garlicy pesto and sweet peppers are the perfect match for this lean and easy to prepare pork tenderloin.
- 1 lb pork tenderloin
- 1/2 cup fresh spinach leaves (or basil leaves)
- 2 tablespoons raw Walnut Pieces
- 1 clove garlic
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 5 pieces Roasted Piquillo Peppers, packed in water
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a food processor add spinach leaves, walnuts, garlic and salt.
- Turn food processor on and slowly stream in the olive oil. The finished pesto will have a slightly chunky texture.
- Preheat oven to 425'F.
- Butterfly your pork tenderloin by slicing down the middle but not completely through. Stop about a 1/2 inch above the bottom. Fold open the tenderloin and slice again 3/4 of the way through on each side until tenderloin lays mostly flat.
- Cover with plastic wrap and pound lightly with a meat mallet. Discard plastic wrap and spread cut side of meat with the pesto in a thick even layer across the middle.
- Slice Piquillo peppers into quarters so they lay flat. Spread them in a layer all down the center of the tenderloin.
- Gently and tightly roll the pork tenderloin lengthwise, pressing the filling inside as you roll.
- Place seam side down in a 13x9 baking dish and bake at 425'F for 25-30 minutes or until no longer pink and internal temperature of the meat is 160'F.
- Remove from oven and allow meat to rest for at least 15 minutes. Slice into 8 thick medallions.
Note: Piquillo Peppers are a variety of chile but with a sweet taste and no heat. For this recipe look for Roasted Piquillo Peppers packed in water. They can typically be found near the pasta sauces or canned vegetable aisle of your grocery store.
Per 2-slice serving (serves 4)
- calories: 256
- cholesterol: 83mg
- fiber: 1.0g
- potassium: 502mg
- protein: 30.3g
- saturated fat: 2.6g
- sodium: 388mg
- sugars: 1.3g
- total carbohydrates: 3.3g
- total fat: 13.1g
- trans fat: 0g
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