Pesto and Cheese Stuffed Pork Tenderloin

This pesto and cheese stuffed pork tenderloin rolls pork around a pesto, Cheddar, and cream cheese filling. It's roasted and served with a cream sauce.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 10 mins
• Calories: 636 Calories

Ingredients

• 5 tablespoons butter
• salt and ground black pepper to taste
• 2 green onions, chopped
• 1 pinch dried parsley
• 2 slices cooked bacon, crumbled
• 1 pork tenderloin, butterflied and pounded flat
• 2 tablespoons pesto sauce
• 0.5 cup heavy whipping cream
• 0.5 cup white wine
• 0.25 cup shredded Cheddar cheese
• 0.25 cup cream cheese, softened
• 0.25 clove garlic, minced
• 0.5 cube chicken bouillon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.

Step 2

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).

Step 3

Combine cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley in a bowl; set aside.

Step 4

Lay pork tenderloin on a flat work surface; spread cheese mixture on one side of tenderloin. Roll tenderloin, like a jelly roll, around filling; season with salt and black pepper.

Step 5

Melt butter in a large skillet over medium-high heat. Add tenderloin; cook, turning, until browned on all sides, 7 to 10 minutes. Transfer to the prepared baking dish; reserve drippings in skillet.

Step 6

Place skillet with drippings over medium-high heat. Add white wine and bouillon, bring to a simmer, reduce heat to low, then add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.