Sun-dried Tomato Pesto-Stuffed Pork – a delicious recipe with Cooking spray, pork tenderloin, tomato pesto, Salt, balsamic vinegar, honey. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
3
Place in a prepared pan and spread sun-dried tomato pesto in the incision.
4
Fold pork back in half and use a metal or wooden skewer to close the seam.
5
Season with salt and black pepper.
6
In a small bowl, combine vinegar, honey mustard and thyme.
7
Spoon mixture over pork.
8
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.
9
).
10
Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.
11
Serve about 1/2 of the pork with 2 cups rice.
12
Reserve remaining rice and pork for additional meals.
1045
kcal
Calories
41
g
Fat
78
g
Carbs
84
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Cooking spray, 2 1/2 pounds pork tenderloin, 1 cup prepared sun-dried tomato pesto, Salt and ground black pepper, and more.
Yes, Sun-dried Tomato Pesto-Stuffed Pork 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
