Best Lemon Basil Pesto Stuffed Pork Tenderloin Recipes

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PESTO STUFFED PORK TENDERLOIN



Pesto Stuffed Pork Tenderloin image

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

1 cup walnuts, halves and pieces
1/2 cup cilantro
1/2 cup shredded parmesan cheese
1/4 cup olive oil
1/2 teaspoon salt
1 1/2 lbs pork loin or 1 1/2 lbs tenderloin
6 ounces fresh mozzarella cheese, cut into 6 slices
3/4 cup yellow cherry tomato, halved
3/4 cup cherry tomatoes, halved
6 teaspoons chopped cilantro
12 teaspoons walnuts, halves and piece coarsely chopped
12 teaspoons olive oil
6 teaspoons balsamic vinegar

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

PESTO AND CHEESE STUFFED PORK TENDERLOIN



Pesto and Cheese Stuffed Pork Tenderloin image

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

¼ cup cream cheese, softened
¼ cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
¼ clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
½ cup white wine
½ cube chicken bouillon
½ cup heavy whipping cream

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

BACON-WRAPPED PESTO PORK TENDERLOIN



Bacon-Wrapped Pesto Pork Tenderloin image

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

10 bacon strips
1 pork tenderloin (1 pound)
1/4 teaspoon pepper
1/3 cup prepared pesto
1 cup shredded Italian cheese blend
1 cup fresh baby spinach

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.

LEMON-BASIL PESTO STUFFED PORK TENDERLOIN



Lemon-Basil Pesto Stuffed Pork Tenderloin image

This is a delicious, mouthwatering way to enjoy stuffed pork tenderloin. The Lemon Basil Pesto is just bursting with flavor that really enhances the the pork. Throwing it on the grill and allowing the flames to kiss it just adds another layer of wonderful flavor. Your taste buds with be doing a "Happy Dance"!!!

Provided by Grace Pulley

Categories     Pork

Time 50m

Number Of Ingredients 12

1 pork tenderloin, (1 1/4 to 1 1/2 pounds)
2 tsp olive oil, extra virgin
1 clove garlic, small, crushed
salt and freshly ground pepper
LEMON BASIL PESTO
1 c fresh lemon basil leaves, loosely packed
2 Tbsp pine nuts, toasted
1/2 tsp lemon peel, grated
1 tsp lemon juice, fresh
1 clove garlic, minced
1/4 c parmigiano-reggiano, finely shredded
1 tsp olive oil, extra virgin

Steps:

  • 1. Begin prepping your tenderloin by patting it dry with paper towels. Cut a deep slit lengthwise on the tenderloin from end to end without going all of the way through. Open meat and slightly pound with flat side of meat mallet to an even thickness. Then lightly season with salt and pepper. To make handling easier place the prepped tenderloin in the freezer for approximately 10 minutes.
  • 2. In the meantime, begin making the pesto. In a blender or food processor, place lemon basil, pine nuts, minced garlic, lemon peel and juice; process until finely chopped. Stir in cheese and oil to make a thick, dry paste.
  • 3. Remove tenderloin from the freezer and spread pesto close to center on just half of tenderloin. Then fold the other half of meat over to form original shape of tenderloin. Tie closed with string at 1 1/2-inch intervals. Combine the 2 tsp. olive oil and crushed garlic and rub evenly over the tenderloin. Lightly season with salt and pepper.
  • 4. For both charcoal and gas grilling you want a medium temperature for direct grilling. Place tenderloin, seam side up, on grill. Grill, uncovered, about 20 minutes or until instant-read thermometer inserted near center reads 145°F, turning halfway through grilling. Transfer tenderloin to cutting board and cover loosely with foil; let rest for 3 minutes. Remove string and carve into 1/4 inch-thick slices to serve.

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