This Pesto and Parmesan Stuffed Tenderloin can be an easy weeknight meal or part of a fancy dinner party. It’s just that versatile! Pork tenderloin is good just about any way you prepare it, as long as you don’t overcook it. This dish came about on a Sunday when nothing was really planned. I thought about making the Herb Roasted Tenderloin, but decided to try something new. I am so glad I did.
A jarred pesto we had in the fridge, and leftover cheese served as inspiration. Everyone loved this recipe. It was so simple, and the cleanup was minimal, which is important! We served this with Garlic Green Beans, but I think this asparagus might go even better with it.
Tips
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. 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.
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Pesto and Parmesan Stuffed Tenderloin
Equipment
Ingredients
- 1 package pork tenderloin 2 in a pack, about 2-2.5 lbs total
- 1/2 cup pesto
- 1/4 cup parmesan cheese
- 1 cup mozzerella
- 1 tablespoon olive oil
- salt and pepper
- fresh basil for garnish, optional
- kitchen twine or toothpicks for securing the tenderloin
Instructions
- Preheat your oven to 475° Using a sharp knife remove the silvery skin area on the tenderloins. Next cut lengthwise, from top to bottom into both tenderloins. You want to cut it to open it like a book taking care not to cut all the way through. Open up the tenderloin like a book and using a meat mallet or a small fry pan flatten it out a bit. Now spread 1/4 cup of pesto on the inside each tenderloin, divide the cheese equally between the 2.
- After you have all the cheese and pesto in the tenderloin go ahead and close it up and use either kitchen twine or toothpicks to secure it closed at the opening. Place the tenderloins on a rimmed baking tray and drizzle a little olive oil over each one, season with salt and pepper. Place in the oven and cook for 20-25 minutes until the center is an internal temperature of 145°-150°. Remove the tenderloin and let it rest for 5 to 10 minutes before slicing into it. Garnish with torn basil. Serve with your favorite veggie side or a simple salad.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
