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Ella's Sun Dried Tomato Pesto Stuffed Tenderloin

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Joined: Dec 14, 2005

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Posted to Thread #877 at 11:31 am on Feb 21, 2006

Sun Dried Tomato Pesto Stuffed Tenderloin

1/4 c sun dried tomatoes, drained, patted dry and finely chopped
3 Tbsp finely chopped parsley and/or basil (I didn't have fresh, so used dry)
2 Tbsp crumbled goat or feta cheese (I used goat)
1 tsp balsmaic vinegar
2 minced garlic cloves
Black pepper
1 pork tenderloin

Preheat oven to 400F. In a small bowl, stir tomatoes with 2 Tbsp parsley, cheese, vinegar, garlic and pepper. Slice tenderloin horizontally in half, lengthwise, nearly right through to other side, to form a pocket. Stuff sundried tomato mixture into pocket. Reseal using skewers. Place pork on a small baking sheet. Brush lightly with sundried tom. oil. Tuck thin end under to avoid overcooking. Sprinkle with pepper and remaining 1 Tbsp parsley. Roast in centre of preheated oven until pork is firm when pressed, about 25-30 minutes. Let stand covered, 5 minutes. Slice into 1/2 inch thick slices, spooning any stuffing that falls out back onto pork. Served this with a wild mushroom risotto and fried zucchini sticks.


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