Sun-Dried Tomato Pesto-Stuffed Pork
2 ½ pounds pork tenderloin
1 cup California Sun DryÒ Pesto
salt and ground black pepper
¼ cup balsamic vinegar
2 T. prepared honey mustard
2 T. chopped fresh thyme
Preheat oven to 400. Coat a shallow roasting pan with cooking spray.
Using a sharp knife, cut pork lengthwise ¾ of the way through. Place in a prepared pan and spread CSDF® Pesto in the incision. Fold pork back in half and use a metal
or wooden skewer to close the seam. Season with salt and black pepper.
In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork. Place in oven on upper middle rack and roast 45 minutes until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that’s OK).
Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.