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Sun-Dried Tomato Pesto-Stuffed Pork


Cooking spray

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.

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