LEMON-BASIL PESTO STUFFED PORK TENDERLOIN

Lemon-Basil Pesto Stuffed Pork Tenderloin image

Provided by Grace Pulley

Categories Pork

Time 50m

Number Of Ingredients 12

Previous Next

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.