Lemon-Basil Pesto Stuffed Pork Tenderloin
Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
- One Swift Premium® Pork Tenderloin (1 1/4 to 1 1/2 pounds)
- 2 teaspoons olive oil
- 1 small clove garlic, crushed
- Salt and freshly ground black pepper
- Lemon-Basil Pesto:
- 1 cup loosely packed fresh basil leaves, torn (1/2 ounce)
- 2 tablespoons toasted pine nuts
- 1/2 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 1 garlic clove, minced
- 1/4 cup finely shredded Parmigiano-Reggiano
- 1 teaspoon olive oil
Cooking Directions:
- Pat tenderloin dry with paper towels. Cut tenderloin lengthwise through center, cutting to, but not through, opposite side. Open meat; slightly pound with flat side of meat mallet to an even thickness. Lightly season with salt and pepper. For easier handling, place tenderloin in freezer about 10 minutes.
- Meanwhile, for pesto, place basil, pine nuts, lemon peel and juice, and garlic in blender; blend until finely chopped. Stir in cheese and oil to make a thick, dry paste.
- Spread pesto close to center on half of tenderloin. Fold other half of meat over to form original shape of tenderloin. Tie closed with string at 1 1/2-inch intervals. Combine oil and garlic; rub evenly on tenderloin. Lightly season with salt and pepper.
- Preheat gas grill to medium 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. Loosely cover with foil; let rest for 3 minutes. Remove string and carve into 1/4 inch-thick slices to serve.
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