Roast Pork Stuffed with Sun Dried Tomatoes and Olives
This is a simple and delicious recipe. Eight total ingredients. Every recipe for stuffed pork tenderloin I've ever made turned out to be tenderly delicious...luscious. This recipe is no different. There is also a famous recipe called Arista alla Toscana that I've made many times. It's famous for a reason (it's awesome) and it calls for, instead of pork tenderloin, pork loin, or pork loin chops, or the whole bone-in rack. You can substitute the loin for the tenderloin if you choose to, or need to due to availability. Happy cooking!
- Cooking Spray
- 2½ pounds pork tenderloin
- 1 cup Bella Sun Luci Sun Dried Tomato Pesto
- ¼ cup balsamic vinegar
- 2 Tbsp. prepared honey mustard
- 2 Tbsp. chopped fresh thyme leaves
- Salt and freshly ground pepper
- 2 cups quick cooking rice, prepared according to directions.
- ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne-Cut
- Preheat oven to 400 degrees.
- 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 sun dried tomato 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.
- Roast for 45 minutes until an instant thermometer reads 155 degrees.
- Let pork rest for at least 10 minutes before slicing crosswise into 1 inch thick slices. Serve pork with rice.
- Garnish with Bella Sun Luci Sun Dried Tomtoes Julienne Cut and green or black olives.