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.
SPINACH-PESTO SPIRAL CHICKEN
The homemade pesto sets this main dish apart from the rest. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Pound chicken breasts with a meat mallet to 1/4-in. thickness., In a food processor, combine spinach, basil, garlic, oil, cheese, walnuts and broth. Cover and process until blended. Stir in tomatoes, artichoke hearts, 1/4 teaspoon salt and 1/8 teaspoon pepper. Spread over chicken. Starting at a short side, roll up and secure with toothpicks. , Place in two greased 11x7-in. baking dishes, seam side down. Sprinkle with remaining salt and pepper. Bake 40-45 minutes or until a thermometer reads 170°. Discard toothpicks before serving.
Nutrition Facts : Calories 256 calories, Fat 14g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 233mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein.
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
SPIRAL-CUT FILLET OF BEEF WITH PESTO
If you have ever seen a Japanese sushi chef reduce a chunk of cucumber to a long, thin ribbon with a paring knife, you have seen a spiral cut. It's almost impossible to describe the technique in words, although you would grasp it easily if you could see it. Meats that have been spiral cut (also known as a jelly-roll cut), stuffed, rolled and sliced like a jelly roll are popular in butcher cases, so every professional butcher knows how to do this. Ask your butcher to prepare the meat for you. Michael's notes: A fillet of beef is an expensive cut, so this is a special-occasion dish. Go to the best butcher you know, show him or her the pictures of the dish in this book, and emphasize that you need 2 pounds after the meat has been trimmed of its chain and silverskin.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Ask the butcher to spiral cut or jelly-roll cut the fillet for you to create a flat, rectangular sheet of beef.
- Pound the meat with the heel of your hand to a thickness of about 1/2-inch. Season with salt and pepper. Spread the pesto evenly over the meat, leaving a 1-inch border along one of the long sides. Starting from the opposite long side, roll the meat into a log like a jelly roll.
- Using kitchen string and starting 1/2-inch from one end, tie the meat in 8 places at equal intervals of approximately 1-inch. Slice between the ties to create 8 pinwheels.
- Prepare a hot fire in a charcoal grill, preheat a gas grill, or preheat a stove-top cast-iron grill pan over high heat. Drizzle the meat with olive oil, then grill on both sides, turning once, until done, to your taste. Let rest for a few minutes, then remove the strings and serve.
- Prepare a bowl of ice water. Bring a saucepan of water to a boil. Put the basil in a sieve and plunge it into the boiling water, pushing the leaves down into the water and stirring them so they blanch evenly. Blanch for 15 seconds, then plunge the basil into the ice water to cool quickly. Drain immediately, squeeze the basil dry, and chop it roughly.
- In a blender, puree the basil with the oil, pine nuts, garlic, salt, and ascorbic acid. When well blended, add the cheese and whir briefly just to mix. Transfer to a bowl and adjust the seasoning.
- Yield: about 3/4 cup, enough for 1 pound pasta.
PARTY PESTO PINWHEELS
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 pinwheels.
Number Of Ingredients 5
Steps:
- Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.
Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
SPIRAL ROLLED BEEF FILLET WITH FRESH PESTO
We had this for a family celebration, and it was wonderful! I use my own homemade pesto, but you can use a good quality store bought brand and doctor it up. Also, make sure you get an excellent cut of meat from your butcher or fine food store. It is much easier having a professional do the spiral cut of the tenderloin. Recipe adapted from Easy Entertaining with Michael Chiarello *NOTE* This is a recipe that was adopted by me in September 2006 in a very wild zaar adoption fest! LOL, I haven't had the opportunity to make it but when I do I'll update this!
Provided by bmxmama
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- With the heel of your hand or a meat mallet, pound the meat and flatten to a thickness of about 1/2-inch.
- Sprinkle the inside of the meat with salt and pepper. Spread the pesto over the meat, leaving a 1-inch border on 1 long side. Roll the meat toward the border.
- With your knife, mark the fillet at 1-inch intervals. Run skewers through your fillet in between your knife marks so that each portion has a skewer securing it. Using your knife marks as a guide, cut your fillet into slices. Drizzle with the oil.
- Preheat the grill or a grill pan.
- Grill slices over high heat for about 3 to 4 minutes per side for medium rare. Let rest for a few minutes before serving.
Nutrition Facts : Calories 439.9, Fat 35.9, SaturatedFat 14.3, Cholesterol 106.2, Sodium 94, Protein 27.1
More about "spiral rolled fillet with pesto recipes"
SPIRAL ROLLED FILLET WITH PESTO : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
PESTO PORK TENDERLOIN RECIPE - FOOD & WINE
From foodandwine.com
PESTO PINWHEELS | EASY PUFF PASTRY APPETIZER - WELL PLATED …
From wellplated.com
SPIRAL ROLLED FILLET WITH PESTO RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 4Total Time 30 minsCategory Main-Dish
GRILLED HALIBUT RECIPE (WITH LEMON-BASIL PESTO SAUCE) | KITCHN
From thekitchn.com
CHEESY PESTO ROLLS - GIMME SOME OVEN
From gimmesomeoven.com
PESTO PORK TENDERLOIN RECIPE - SHUGARY SWEETS
From shugarysweets.com
SPIRAL ROLLED FILLET WITH PESTO | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
CHICKEN PESTO ROLL UPS (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
ITALIAN STUFFED PORK TENDERLOIN - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SPIRAL ROLLED FILLET WITH PESTO – RECIPES NETWORK
From recipenet.org
SPIRAL-CUT FILLET OF BEEF WITH PESTO – RECIPES NETWORK
From recipenet.org
You'll also love