Artichoke-Parmesan Stuffed Pork Tenderloin
One Swift Premium® Pork Tenderloin (1 1/4 to 1 1/2 pounds)
2 teaspoons olive oil
Lemon wedges (optional)
1/3 cup canned artichoke hearts, drained well
1/3 cup grated Parmigiano-Reggiano cheese (1 ounce)
2 teaspoons plain fine-dry breadcrumbs
1 1/2 teaspoon mayonnaise
1/4 teaspoon garlic salt
1 tablespoon minced red bell pepepr
Preheat oven to 425ºF. 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 1/2-inch thickness. Lightly sprinkle with garlic salt and lemon-pepper.
For filling, place artichokes, Parmigiano-Reggiano, breadcrumbs, mayonnaise, and garlic salt in food processor. Process with on/off turns until artichokes are finely chopped, scraping side of container occasionally. Stir in bell pepper.
Spread filling on one half of opened tenderloin. Fold other half up and over the filling to form original shape of tenderloin and enclose filling. Secure closed with wooden toothpicks. Rub oil on top and sides of tenderloin; sprinkle with garlic salt and lemon-pepper.
Place pork on rack in shallow roasting pan. Roast, uncovered, in oven about 20 minutes or until instant-read thermometer inserted near center and not touching filling reads 145°F. Transfer tenderloin to cutting board. Loosely cover with foil; let rest for 3 minutes. Remove toothpicks and carve into ¼ inch thick slices to serve. If desired, serve with lemon wedges.*
*To grill tenderloin, preheat gas grill to medium for direct grilling. Place tenderloin on grill. Grill, uncovered, about 20 minutes or until instant-read thermometer inserted near center reads 145°F., turning halfway through grilling.
Recipe Nutrition Overview
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