SUN-DRIED TOMATO PESTO-STUFFED PORK

Sun-dried Tomato Pesto-Stuffed Pork image

Provided by Robin Miller : Food Network

Time 55m

Yield 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)

Number Of Ingredients 8

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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

Steps:

Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
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.
In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
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.).
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.