Pesto and Cheese Stuffed Pork Tenderloin
Description
This pesto and cheese-stuffed pork tenderloin recipe rolls pork around a pesto, Cheddar, and cream cheese filling. Roast it and serve with a cream sauce.
Ingredients
•
1/4 cup cream cheese, softened
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1/4 cup shredded Cheddar cheese
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2 slices cooked bacon, crumbled
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2 green onions, chopped
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2 tablespoons pesto sauce
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1/4 clove garlic, minced
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1 pinch dried parsley
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1 pork tenderloin, butterflied and pounded flat
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salt and ground black pepper to taste
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5 tablespoons butter
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1/2 cup white wine
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1/2 cube chicken bouillon
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1/2 cup heavy whipping cream
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
2
Combine cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley in a bowl; set aside.
3
Lay butterflied pork tenderloin on a flat work surface; spread cheese mixture on top side of tenderloin. Roll tenderloin, like a jelly roll, around filling; season with salt and black pepper.
4
Melt butter in a large skillet over medium-high heat. Add tenderloin; cook, turning, until browned on all sides, 7 to 10 minutes. Transfer to the prepared baking dish; reserve drippings in the skillet.
5
Bake in the preheated oven until pork is no longer pink in the center, about 1 ½ hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6
Place skillet with drippings over medium-high heat. Add white wine and bouillon, bring to a simmer, reduce heat to low, then add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.