Pesto Stuffed, Pork Tenderloin
Pesto Stuffed, Pork Tenderloin
By Cap'n RonPrep time: Cook time: Total time: Yield: 6 - 8 servings
- 2 Medium, Pork Tenderloins, 3 - 4 pounds
- Pistachio Pesto
- 1 Bunch, Fresh Parsley
- 1/2 Cup, Lemon Basil
- 1 Tablespoon, Lemon Juice
- 6 Cloves, Garlic
- 1/2 Cup, Parmesan Cheese
- 1/2 Cup, Pistachio Nuts
- 1/4 Cup, Olive Oil, or less, as needed
- 1 teaspoon, All American Steakhouse Blend, to taste
- Honey Mustard
- 1/2 Cup, Mustard
- 1 Tablespoon, Butt Kickin' Blacken, Jamaican Jerk
- Honey, about 1/4 cup, as needed
- Topping
- 3/4 Cup, Pistachio Nuts
1. Put the first 6 items into a food processor. Process until everything's broken up.
2. While the processor is running, drizzle in the olive oil until a smooth paste is formed.
3. Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. As is shown in this picture from my Cherry Stuffed, Pork Tenderloin.
4. Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. Place 1/2 of the Pistachio Pesto along one long edge, and roll it tightly. Because I wanted to coat this meat with chopped Pistachios, I used 8: Kebab Skewers to fasten the end, after the meat's been rolled.
5. Mix the Honey Mustard, using enough honey to just barely cut the sharp mustard taste.
Ron's Note:
All Mustards and Honey are different. That's why I can't give you an exact amount of honey to use. I used a good Horseradish Mustard, because that was what was in the frig., along with Barley Honey. Just be sure to mix it up to your taste.
6. Place the pistachios in a freezer bag, and crush with a meat mallet. Don't turn them into a powder, just get them broken up.
7. Coat the top of the Pork Tenderloin with Honey Mustard, or, you can use some leftover Cheddar Wing Sauce Mix, and coat with the crushed pecans.
Set the Pork Tenderloin Rolls on a rack in a parchment lined sheet pan, to cook.
8. Cook at 350 degrees for about 45 minutes, or 145 degree internal temperature. Let them rest for 10 minutes before cutting 1/2" thick, on an angle.
9. I served this on a bed of my Caribbean Fruit Salsa, along with some Garlic and Butter New Potatoes..
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2. While the processor is running, drizzle in the olive oil until a smooth paste is formed.
3. Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. As is shown in this picture from my Cherry Stuffed, Pork Tenderloin.
4. Remove any Silver Skin, then butterfly the meat by using a sharp knife to cut almost through. Place a plastic baggie over the meat, and pound it to about 1/4" thickness. Place 1/2 of the Pistachio Pesto along one long edge, and roll it tightly. Because I wanted to coat this meat with chopped Pistachios, I used 8: Kebab Skewers to fasten the end, after the meat's been rolled.
5. Mix the Honey Mustard, using enough honey to just barely cut the sharp mustard taste.
Ron's Note:
All Mustards and Honey are different. That's why I can't give you an exact amount of honey to use. I used a good Horseradish Mustard, because that was what was in the frig., along with Barley Honey. Just be sure to mix it up to your taste.
6. Place the pistachios in a freezer bag, and crush with a meat mallet. Don't turn them into a powder, just get them broken up.
7. Coat the top of the Pork Tenderloin with Honey Mustard, or, you can use some leftover Cheddar Wing Sauce Mix, and coat with the crushed pecans.
Set the Pork Tenderloin Rolls on a rack in a parchment lined sheet pan, to cook.
8. Cook at 350 degrees for about 45 minutes, or 145 degree internal temperature. Let them rest for 10 minutes before cutting 1/2" thick, on an angle.
9. I served this on a bed of my Caribbean Fruit Salsa, along with some Garlic and Butter New Potatoes..