Pork Tenderloins Stuffed With Dry Tomatoes Recipes

SUN-DRIED TOMATO PESTO-STUFFED PORK

Steps:

• Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
• Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
• In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
• 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.).
• Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.

STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
• Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
• Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
• Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

CHEESE-STUFFED PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix green onions, bacon, Cheddar cheese, cream cheese, spinach, mushrooms, garlic, parsley, salt, and pepper in a bowl. Spread onto one side of pounded tenderloin. Roll tenderloin around the filling in a jelly-roll fashion. Coat rolled tenderloin with bread crumbs; place on the prepared baking sheet.
• 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).

STUFFED PORK TENDERLOIN

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat it with cooking spray.
• Cut a deep slit all the way down the length of the pork - do not cut all the way through. Lay the pork open like a book and pound to approximately 3/4 inch thick with a meat mallet.
• Sprinkle the Italian seasoning, salt and pepper over the pork. Layer the spinach, cheese and sun dried tomatoes over one side of the pork.
• Roll the pork up tightly and secure with lengths of kitchen twine - tie each string about 2-3 inches apart.
• Season the outside of the pork generously with salt and pepper. Place the pork on the lined sheet pan.
• Place the potatoes in a bowl. Add the olive oil to the bowl; toss the vegetables to coat and season to taste with salt and pepper.
• Place the potatoes on the sheet pan around the pork.
• Place the pan in the oven and cook for 30 minutes or until potatoes are browned and tender and the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer.
• Remove pork from heat and let rest for 5 minutes. Remove the string and slice the pork. Sprinkle with parsley and serve immediately with the potatoes.

PORK TENDERLOIN ITALIANO

Steps:

• Preheat the oven to 375 degrees.
• Spray a roasting pan with cooking spray lightly.
• Slice the pork tenderloin lengthwise down the center taking care NOT to cut all the way through.
• Open out the pork, and season all over with salt, and black pepper to taste.
• Lay the washed basil leaves, end to end, down through the middle of the cut in the pork.
• Mix together, the sun-dried tomato paste, the chopped black olives, the minced garlic, and the grated parmesan, in a bowl.
• Spread the resulting paste evenly, over the basil leaves, across the whole length of the center of the tenderloin.
• Press the tenderloin back together.
• Lay the prosciutto slices, side by side, with the edges overlapping by about 1/2 an inch.
• Place the whole stuffed tenderloin along one edge of the prosciutto, and roll, wrapping the prosciutto completely around the tenderloin.
• Place the tenderloin, seam side down in the roasting pan.
• Brush over all with olive oil.
• Bake at 375, for 30-40 minutes, until cooked through.
• Let stand for 10 minutes before slicing.

PORK TENDERLOINS STUFFED WITH DRY TOMATOES

Steps:

• Cut pork tenderloins in half lengthwise, leaving an intact edge. Open the tenderloins in two and sprinkle with parmesan, parsley, salt and pepper. Sprinkle the center with dry tomatoes. Roll up; secure with tooth-picks.
• Set the barbecue to medium-high heat. Put pork tenderloins on greased grill. Close cover of barbecue and cook for about 18 minutes or until the meat is lightly pink inside (flip the tenderloins from time to time).
• Put pork tenderloins on a chopping board and cover with foil paper, without holding tight. Let rest for 5 minutes. Remove tooth-picks and cut in slices.