Roast Pork Stuffed with Sun Dried Tomatoes and Olives


  • Cooking Spray
  • 2 1/2 pounds pork tenderloin
  • 1 cup Bella Sun Luci Sun Dried Tomato Pesto
  • 1/4 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.
  • 1/2 cup Bella Sun Luci Sun Dried Tomatoes Julienne-Cut
  • Serves 6


  • Preheat oven to 400 degrees.
  • Coat a shallow roasting pan with cooking spray.
  • Using a sharp knife, cut pork lengthwise 3/4 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.
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