Sundried Tomato Pesto Stuffed Pork Tenderloin

Umm…how is that for a recipe title? I think it encompasses the awesomeness that is this meaty meal.

1 lb pork tenderloin
6 sundried tomatoes in oil, chopped
3 tbsp fresh parsley, chopped
1 tbsp basil, chopped
3 garlic clove, minced
1/4 cup walnuts or pine nuts
1/4 cup olive oil
Juice of 1/2 lemon
1 tsp salt
1 tsp fresh ground pepper

Preheat oven to 400ºF.

Remove any silver skin from the tenderloin. Butterfly the pork tenderloin (cut it down the middle vertically, but not all the way through – it should open up like a book), then place it between two sheets of plastic wrap and pound it thin with a meat mallet – you’ll want about 1 cm thickness. Set aside. Note: you can also use a heavy can of soup to pound the pork.

Preheat an oven-proof pan on medium-high heat. Meanwhile, combine sundried tomatoes, parsley, basil, garlic, nuts, olive oil, salt and pepper in food processor or blender. Combine until it forms a paste then spread over top of pork loin. Starting at the short end of the pork, start rolling it up like a jelly roll. Once rolled take some butchers twine and wrap the tenderloin to ensure that it does not fall apart during cooking. 

Heat up some olive oil in the prepared pan. When it’s hot, place the tenderloin in the pan and sear both sides. When you’re done searing, place the pan in the pre-heated oven and roast for 45 minutes, depending on desired degree of doneness. Remove pork from oven to a cutting board and let stand, covered with foil, for 5-10 minutes. Slice into 1″ thick slices and serve.

Enjoy!