lemon-basil pesto stuffed pork tenderloin
(1 rating)
This is a delicious, mouthwatering way to enjoy stuffed pork tenderloin. The Lemon Basil Pesto is just bursting with flavor that really enhances the the pork. Throwing it on the grill and allowing the flames to kiss it just adds another layer of wonderful flavor. Your taste buds with be doing a "Happy Dance"!!!
(1 rating)
yield
4 serving(s)
prep time
30 Min
cook time
20 Min
method
Grill
Ingredients For lemon-basil pesto stuffed pork tenderloin
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1pork tenderloin, (1 1/4 to 1 1/2 pounds)
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2 tspolive oil, extra virgin
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1 clovegarlic, small, crushed
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salt and freshly ground pepper
- LEMON BASIL PESTO
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1 cfresh lemon basil leaves, loosely packed
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2 Tbsppine nuts, toasted
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1/2 tsplemon peel, grated
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1 tsplemon juice, fresh
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1 clovegarlic, minced
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1/4 cparmigiano-reggiano, finely shredded
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1 tspolive oil, extra virgin
How To Make lemon-basil pesto stuffed pork tenderloin
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1Begin 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.
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2In 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.
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3Remove 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.
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4For 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.
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