Sage and Pecan Pesto Stuffed Pork Tenderloin

Tuesday, November 19, 2013

This was so easy.  And tasty.  And fally. 

Is that even a word?  Can we just agree that it is?  Because it perfectly describes so many of my current favorite food stuffs. 

After being out of town for months (OK, it was really three weeks, but the workload I came back to made it feel like I had crawled in a hole for several months), my refrigerator was barren. Knowing I would not have time to go to the grocery store on the Sunday we returned, I'm grateful I had the foresight to stock the freezer so we would at least have enough food for this week.

Unfortunately, I failed to take into consideration the lack of dinner prep "flair".  The state of the fridge was abysmal - no fresh veggies, little dairy, no bacon.  

That last one about did me in.  Pork on pork is always a good idea.

I was forced to get creative with my meager cheese rations, the pantry, and the herb garden.

Turns out, something so simple as pecan sage pesto is ridiculously flavorful.  It is my new favorite thing; I'm kind of obsessed.  

I'm certain this favoritism will only last so long as I find something else to cook with bacon, but I'll run with it for now.  

P.S.  Obviously an 11th hour grocery run was made for brussels sprouts and bacon.  I just can't get on board with frozen veggies, and using the word brussels sprouts without bacon in this house is blasphemy.

P.P.S.  Guess who didn't get up to work out this morning?  Slacker.  My goal is now W, Th, and F this week.  Lord help me.  
Sage and Pecan Pesto Stuffed Pork Tenderloin
Serves: 4-8**
Prep Time: 30 minutes
Cook Time:  25 minutes
Total Time: 55 minutes

1 package of pork tenderloin (usually comes two to a package)
1/2 cup of grated Parmesan cheese
1 bunch of sage, stems removed
2 cloves of garlic
3/4 cup of pecan pieces
1/4 cup of EVOO
1/4 teaspoon of salt
1/8 teaspoon of black pepper
Salt and Pepper for Seasoning
Kitchen Twine

**If you are serving 4 people or less and have two tenderloins, go ahead and prep both and freeze one for an easy dinner down the road.

Preheat oven to 425 degrees.  In a food processor or blender, combine Parmesan cheese, sage, garlic, pecans, EVOO, salt and pepper and process or blend until smooth.   Butterfly pork tenderloins (video here). Spread flattened, butterflied pork tenderloins with Sage and Pecan Pesto. Tightly roll up pork tenderloin and secure with kitchen twine, starting with middle and then the ends. If you are freezing one loin, tightly wrap it in saran wrap and then foil and freeze. 

Heat a large oven proof skillet over medium high heat. Add pork tenderloin and brown for 2 minutes per side. Move pan to oven and cook for 15 to 20 minutes or until pork reaches an internal temperature of 160 degrees.  Allow to rest 5 minutes before removing twine and slicing to serve.


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