Sun-dried Tomato Pesto-Stuffed Pork

Name: Sun-dried Tomato Pesto-Stuffed Pork
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 2 Tbsps chopped fresh thyme leaves; 4 servings Salt and ground black pepper; 2 Tbsps prepared honey mustard; 1 kilograms pork tenderloin; 473 milliliters quick-cooking rice, prepared according to package directions; 237 milliliters prepared sun-dried tomato pesto

Sun-dried Tomato Pesto-Stuffed Pork might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 656 calories, 64g of protein, and 19g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have quick-cooking rice, sun-dried tomato pesto, honey mustard, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Roasting Pan

Oven

Using a sharp knife, cut pork lengthwise 3/4 of the way through.

Ingredients you will need

Pork

Equipment you will use

Knife

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.

Ingredients you will need

Sundried Tomato Pesto