Pesto and Cheese Stuffed Pork Tenderloin recipe
All Recipes Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Ingredients
- ¼ cup cream cheese, softened ¼ cup shredded Cheddar cheese 2 slices cooked bacon, crumbled 2 green onions, chopped 2 tablespoons pesto sauce ¼ clove garlic, minced 1 pinch dried parsley 1 pork tenderloin, butterflied and pounded flat salt and ground black pepper to taste 5 tablespoons butter ½ cup white wine ½ cube chicken bouillon ½ cup heavy whipping cream
Nutrition Info
- 635.7 caloriescarbohydrate: 4.7 gcholesterol: 205.3 mgfat: 52.1 gfiber: 0.7 gprotein: 30.5 gsaturatedFat: 30 gservingSize: -sodium: 646.5 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Pesto and Cheese Stuffed Pork Tenderloin
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
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.
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.
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).
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.