CHEESE-STUFFED PORK TENDERLOIN
My husband showed up at home with a huge case of pork tenderloin. After a little figuring, this is the best of the best recipes that I was able to come up with. It was a big hit at our house and is easily doubled.
Provided by Melanie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h50m
Yield 3
Number Of Ingredients 11
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).
Nutrition Facts : Calories 348.5 calories, Carbohydrate 27.7 g, Cholesterol 84.8 mg, Fat 11.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.5 g, Sodium 403.1 mg, Sugar 2.7 g
STUFFED PORK
Steps:
- Preheat a grill on low heat.
- Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
- Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
- Top with more cheese and serve immediately.
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
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.
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