Name: Pesto and Cheese Stuffed Pork Tenderloin
Prep time: 25 min
Cook time: 25 min
Yield: 3
Ingredients: Cream cheese, softened - ¼ cup; Shredded Cheddar cheese - ¼ cup; Cooked bacon, crumbled - 2 slices; Green onions, chopped - 2; Pesto sauce - 2 tablespoons; Garlic, minced - ¼ clove; Dried parsley - 1 pinch; Pork tenderloin, butterflied and pounded flat - 1; Salt and ground black pepper to taste - 1; Butter - 5 tablespoons; White wine - ½ cup; Chicken bouillon - ½ cube; Heavy whipping cream - ½ cup

Pesto and Cheese Stuffed Pork Tenderloin

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pesto and Cheese Stuffed Pork Tenderloin

1. Cream cheese, softened - ¼ cup

2. Shredded Cheddar cheese - ¼ cup

3. Cooked bacon, crumbled - 2 slices

4. Green onions, chopped - 2

5. Pesto sauce - 2 tablespoons

6. Garlic, minced - ¼ clove

7. Dried parsley - 1 pinch

8. Pork tenderloin, butterflied and pounded flat - 1

9. Salt and ground black pepper to taste - 1

10. Butter - 5 tablespoons

11. White wine - ½ cup

12. Chicken bouillon - ½ cube

13. Heavy whipping cream - ½ cup

How to cook deliciously - Pesto and Cheese Stuffed Pork Tenderloin

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

2. Stage

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.

3. Stage

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.

4. Stage

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).

5. Stage

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.