• Lisa Jarvis

Pesto Stuffed Pork Tenderloin


This was absolutely delicious! Pork tenderloin stuffed with a mixture of spinach, pesto and Italian cheeses. Melt in your mouth good!


Here‘s what you need :

1 pork tenderloin

1 t olive oil

2 cups fresh baby spinach

1 t minced garlic

1/3 cup pesto

1/4 cup shredded Parmesan

1/2 cup Italian cheese

3-4 slices bacon


Set pork tenderloin out of the refrigerator to reach room temperature. Preheat the oven to 400. Butterfly the tenderloin and pound it out to as even as possible. In a large skillet, heat the oil. Sauté the garlic for a minute then add the spinach. Sauté another couple of minutes more until the spinach is wilted. Remove from heat. Stir in the pesto and cheeses. Spread this mixture evenly on the tenderloin. Roll it up as tightly as possible. Wrap the tenderloin with the bacon slices, securing with toothpicks if needed. Rinse out the skillet you sautéed the spinach in and heat it up over medium high heat. Using tongs sear the bacon wrapped tenderloin on all sides. Transfer the tenderloin to a baking dish. Cook uncovered for 20 minutes or until it reaches an internal temperature of 145. Allow to rest 5-10 minutes before slicing. Enjoy!


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