TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE
Steps:
- Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
- To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
- To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.
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.
PESTO PORK TENDERLOIN
Flavorful pork tenderloin is made even better brushed with homemade pesto! This easy pork recipe may just become your new favorite way to enjoy pesto.
Provided by Aimee Shugarman
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a food processor, combine basil, walnuts, garlic, salt and pepper. Process for several minutes until blended. Add in parmesan and olive oil and blend until desired consistency.
- Preheat oven to 450 degrees F. (or use a grill)
- Bake tenderloins on baking sheet and cook for about 10 minutes. Spread half of the pesto over the tops and return to the oven for an additional 7-10 minutes, until internal temperature of pork reaches 145 degrees. Oven temps may vary, so using a meat thermometer yields best results!
- Remove from oven and allow to rest about 10 minutes before slicing.
- Serve with remaining pesto and enjoy!
Nutrition Facts : Calories 233 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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
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