Easiest Way to Make Jalapeno Popper Stuffed Pork Tenderloin

Pesto And Cheese Stuffed Pork Tenderloin

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Recipe Summary Pesto And Cheese Stuffed Pork Tenderloin

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Ingredients | Jalapeno Popper Stuffed Pork Tenderloin

¼ cup cream cheese, softened

¼ cup shredded Cheddar cheese

2 slices cooked bacon, crumbled

2 green onions, chopped

2 tablespoons pesto sauce

¼ clove garlic, minced

1 pinch dried parsley

1 pork tenderloin, butterflied and pounded flat

salt and ground black pepper to taste

5 tablespoons butter

½ cup white wine

½ cube chicken bouillon

½ cup heavy whipping cream

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.

Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.

Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

Info | Jalapeno Popper Stuffed Pork Tenderloin

prep: 25 mins cook: 1 hr 45 mins total: 1 hr 70 mins Servings: 3 Yield: 3 servings

TAG : Pesto And Cheese Stuffed Pork Tenderloin

Meat and Poultry, Pork, Pork Tenderloin Recipes,