Pesto Pork Tenderloin Recipes

PESTO AND CHEESE STUFFED PORK TENDERLOIN

Steps:

• 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.

BACON-WRAPPED PESTO PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.

TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE

Steps:

• Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
• To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
• To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

LEMON-BASIL PESTO STUFFED PORK TENDERLOIN

Steps:

• 1. Begin prepping your tenderloin by patting it dry with paper towels. Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open meat and slightly pound with flat side of meat mallet to an even thickness. Then lightly season with salt and pepper. To make handling easier place the prepped tenderloin in the freezer for approximately 10 minutes.
• 2. In the meantime, begin making the pesto. In a blender or food processor, place lemon basil, pine nuts, minced garlic, lemon peel and juice; process until finely chopped. Stir in cheese and oil to make a thick, dry paste.
• 3. Remove tenderloin from the freezer and spread pesto close to center on just half of tenderloin. Then fold the other half of meat over to form original shape of tenderloin. Tie closed with string at 1 1/2-inch intervals. Combine the 2 tsp. olive oil and crushed garlic and rub evenly over the tenderloin. Lightly season with salt and pepper.
• 4. For both charcoal and gas grilling you want a medium temperature for direct grilling. Place tenderloin, seam side up, on grill. Grill, uncovered, about 20 minutes or until instant-read thermometer inserted near center reads 145°F, turning halfway through grilling. Transfer tenderloin to cutting board and cover loosely with foil; let rest for 3 minutes. Remove string and carve into 1/4 inch-thick slices to serve.

PESTO STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 375°F.
• Place walnuts, cilantro, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes) to make the pesto.
• Butterfly pork and pound until ¼-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed.
• Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F Let rest 10 minutes.
• Meanwhile, place 1 slice of mozzarella, topped with ¼ cup mixed tomatoes, 1 tablespoons cilantro, 2 teaspoons nuts, 2 teaspoons oil, and 1 teaspoons vinegar on each of 6 plates.
• After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate.
• Note: Basil may be substituted for cilantro, if desired.
• Tip: To butterfly pork tenderloin, place the tenderloin on a cutting board. Place your knife parallel to the board and carefully cut the meat lengthwise making sure not to cut all the way through. Remove the knife and open the meat.