LEMON-BASIL PESTO STUFFED PORK TENDERLOIN
This is a delicious, mouthwatering way to enjoy stuffed pork tenderloin. The Lemon Basil Pesto is just bursting with flavor that really enhances the the pork. Throwing it on the grill and allowing the flames to kiss it just adds another layer of wonderful flavor. Your taste buds with be doing a "Happy Dance"!!!
Provided by Grace Pulley
Categories Pork
Time 50m
Number Of Ingredients 12
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.
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN
Provided by Robert Irvine : Food Network
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
- For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
- Preheat the oven to 350 degrees F.
- Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
- Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
GRILLED GARLIC/BASIL PORK TENDERLOIN
This is another favorite for me. Simple, lean, healthy and inexpensive. Goes well with green beans and perhaps a grilled Vidalia onion.
Provided by Three-olive Martini
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
- Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
- Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
- Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
- This entree goes very well with fresh green beans and a grilled Vidalia onion.
- ---.
- This grilled Vidalia recipe comes from a Weber recipe newsletter.
- ---.
- Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.
BACON-WRAPPED PESTO PORK TENDERLOIN
I love to serve this family-favorite tenderloin-maybe because of the compliments that come with it! When the weather warms up, we grill it instead. -Megan Riofski, Frankfort, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 402 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 864mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
PESTO STUFFED PORK TENDERLOIN
It's hard to beat perfectly cooked pork tenderloin, so we decided to put a simple twist on the preparation instead! Making pesto with Fisher® Walnut Halves and Pieces is always the way to go.
Provided by Fisher Nuts
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 689.6, Fat 58.6, SaturatedFat 14.7, Cholesterol 97.8, Sodium 555, Carbohydrate 6.5, Fiber 2, Sugar 2.3, Protein 36.2
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PESTO PORK TENDERLOIN RECIPE - SHUGARY SWEETS
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5/5 (6)Total Time 30 minsCategory Main DishCalories 233 per serving
- In a food processor, combine basil, walnuts, garlic, salt and pepper. Process for several minutes until blended. Add in parmesan and olive oil and blend until desired consistency.
- Bake tenderloins on baking sheet and cook for about 10 minutes. Spread half of the pesto over the tops and return to the oven for an additional 7-10 minutes, until internal temperature of pork reaches 145 degrees. Oven temps may vary, so using a meat thermometer yields best results!
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- Preheat oven to 450 degrees and ensure you have a rack positioned in the center of the oven. Prepare your pork by trimming off the fat, you should have 2 lb pieces of pork tenderloin. Sprinkle with salt and pepper, set aside.
- Now make your sauce: in a food processor, pulse oil, lemon juice, basil, lemon zest, garlic, and salt.
- Line a baking sheet with foil, or spray with non-stick spray. Chop up your potatoes (leaving skin on for more nutrients), into small chunks. Also, cut your asparagus spears into 2 inch pieces. Spread both potatoes and asparagus over your baking sheet. Spoon or brush 2 tbsp of the pesto sauce over the vegetables, sprinkle with salt and pepper.
- Take the remaining pesto sauce and rub over both of the tenderloins. Place the tenderloins on top of the vegetables on the sheet pan.
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