Pesto and Cheese Stuffed Pork Tenderloin

Pesto and Cheese Stuffed Pork Tenderloin

This pesto and cheese-stuffed pork tenderloin recipe rolls pork around a pesto, Cheddar, and cream cheese filling. Roast it and serve with a cream sauce.

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

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
Step 2
Combine cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley in a bowl; set aside.
Step 3
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.
Step 4
Lay butterflied pork tenderloin on a flat work surface; spread cheese mixture on top 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 the skillet.
Step 6
Bake in the preheated oven until pork is no longer pink in the center, about 1 ½ hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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

Categories

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