Pesto And Cheese Stuffed Pork Tenderloin Recipe

Name: Pesto And Cheese Stuffed Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cream cheese, softened; 1/4 cup shredded Cheddar cheese; 2 slices cooked bacon, crumbled; 2 green onions, chopped; 2 tablespoons pesto sauce; 1/4 clove garlic, minced; 1 pinch dried parsley; 1 pork tenderloin, butterflied and pounded flat; salt and ground black pepper to taste; 5 tablespoons butter; 1/2 cup white wine; 1/2 cube chicken bouillon; 1/2 cup heavy whipping cream

Servings: persons

1/4 cup cream cheese, softened
1/4 cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
1/4 clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
1/2 cup white wine
1/2 cube chicken bouillon
1/2 cup heavy whipping cream

1
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2
Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
3
Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
4
Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5
Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup cream cheese, softened, 1/4 cup shredded Cheddar cheese, 2 slices cooked bacon, crumbled, 2 green onions, chopped, and more.

Yes, Pesto And Cheese Stuffed Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pesto And Cheese Stuffed Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions