RecipesRECIPES

Sun-Dried Tomato Pesto-Stuffed Pork

Prep Time: 10 minutes / Cook Time: 45 minutes / Yields: 6-8 servings

California Sun Dry

Ingredients

Cooking spray
2 ½ pounds pork tenderloin
1 cup Sun-Dried Tomato Pesto
salt and ground black pepper
¼ cup balsamic vinegar
2 tbsp prepared honey mustard
2 tbsp chopped fresh thyme

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 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.

Step 3
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 4
Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.

PRODUCT USED

Pesto

Savor the flavor of traditional Basil Pesto Sauce enhanced with our delicious Sun-Dried Tomatoes.

California Sun Dry
California Sun Dry

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Recipes

Sun-Dried Tomato Pesto-Stuffed Pork

Prep Time: 10 minutes / Cook Time: 45 minutes / Yields: 6-8 servings

California Sun Dry

Ingredients

Cooking spray
2 ½ pounds pork tenderloin
1 cup Sun-Dried Tomato Pesto
salt and ground black pepper
¼ cup balsamic vinegar
2 tbsp prepared honey mustard
2 tbsp chopped fresh thyme

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 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.

Step 3
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 4
Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.

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