Lemon-Basil Pesto Stuffed Pork Tenderloin
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
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
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.
Recipe Nutrition Overview
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