Pesto and Parmesan Stuffed Tenderloin
Pork tenderloin is good just about any way you prepare it as long as you don’t overcook it. It can be on the expensive side at around 3.99/lb when it is not on sale. Imagine my excitement when my Kroger had them for .99/lb! I bought 4 and stuck them in the freezer. This dish came about on a Sunday when nothing was really planned but I knew this was defrosted. I thought about making the Herb Roasted Tenderloin but decided to try something new. I am so glad I did, I used a jarred pesto we had in the fridge and cheese we had leftover from making fathead pizza earlier in the week. Everyone including the kids loved this recipe, it was so simple and cleanup was minimal which is important sometimes! We served this with Garlic Green Beans but I think this asparagus might go even better with it. Of all the kitchen tools I use I think the meat thermometer pictured below is one of the most important. There is no guessing when your food is done, the thermometer doesn’t lie, so you get perfectly cooked meat every time. I still have the other 3 tenderloins in the freezer so we will see what I come up with next. Oh one last thing, leave it to Martha Stewart to make a great video about removing the silver skin, check it out here if you are not familiar. Thanks for stopping by!