Sun-dried Tomato Pesto-Stuffed Pork (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
cooking spray |
2 1/2 pounds pork tenderloin |
1 cup prepared sun-dried tomato pesto |
salt and ground black pepper |
1/4 cup balsamic vinegar |
2 tablespoons prepared honey mustard |
2 tablespoons chopped fresh thyme leaves |
2 cups quick-cooking rice, prepared according to package directions |
Directions:
1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
2. Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
3. In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
4. Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
5. Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.
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