RecipesRECIPES
Sun-Dried Tomato Pesto-Stuffed Pork
Prep Time: 10 minutes / Cook Time: 45 minutes / Yields: 6-8 servings
Ingredients
Cooking spray
2 ½ pounds pork tenderloin
salt and ground black pepper
¼ cup balsamic vinegar
2 tbsp prepared honey mustard
2 tbsp chopped fresh thyme
Pesto:
1/2 cup Sun-Dried Tomato Halves, chopped
2 cloves garlic
1 tbsp pine nuts
1 tbsp parmesan cheese
2 tsp white wine vinegar
1/2 tsp oregano
1 cup basil
Instructions
Step 1
Preheat the oven to 400. Coat a shallow roasting pan with cooking spray.
Step 2
Using a sharp knife, cut pork lengthwise ¾ of the way through. Place in a prepared pan.
Step 3
Make the pesto. Blend olive oil, water, California Sun Dry Sun-Dried Tomato Halves, garlic, pine nuts, parmesan, white wine vinegar, oregano, and basil. Spread sun-dried tomato pesto in the incision.
Step 4
Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
Step 5
In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork. Place in the oven on the upper middle rack and roast for 45 minutes until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that’s OK).
Step 6
Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.
PRODUCT USED
Sun-Dried Tomato Halves in Oil (Pack of Two)
A delicious ingredient for all of your favorite recipes and a natural snack
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Recipes
Sun-Dried Tomato Pesto-Stuffed Pork
Prep Time: 10 minutes / Cook Time: 45 minutes / Yields: 6-8 servings
Ingredients
Cooking spray
2 ½ pounds pork tenderloin
salt and ground black pepper
¼ cup balsamic vinegar
2 tbsp prepared honey mustard
2 tbsp chopped fresh thyme
Pesto:
1/2 cup Sun-Dried Tomato Halves, chopped
2 cloves garlic
1 tbsp pine nuts
1 tbsp parmesan cheese
2 tsp white wine vinegar
1/2 tsp oregano
1 cup basil
Instructions
Step 1
Preheat the oven to 400. Coat a shallow roasting pan with cooking spray.
Step 2
Using a sharp knife, cut pork lengthwise ¾ of the way through. Place in a prepared pan.
Step 3
Make the pesto. Blend olive oil, water, California Sun Dry Sun-Dried Tomato Halves, garlic, pine nuts, parmesan, white wine vinegar, oregano, and basil. Spread sun-dried tomato pesto in the incision.
Step 4
Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
Step 5
In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork. Place in the oven on the upper middle rack and roast for 45 minutes until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that’s OK).
Step 6
Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.