Buy Now → Sun-Dried Tomato Pesto Stuffed Pork Tenderloin
Sun-Dried Tomato Pesto Stuffed Pork Tenderloin is a flavorful, juicy dish featuring tender pork filled with a rich, garlicky sun-dried tomato pesto and finished with a tangy Dijon-balsamic glaze. Perfect for a special dinner or an elevated weeknight meal, this recipe balances bold Mediterranean flavors with succulent, perfectly roasted pork. Serve it sliced for a stunning presentation that’s as delicious as it is impressive!
Ingredients
Units
Scale
3 ounces sun-dried tomatoes
- 1/2 cup fresh basil leaves (be sure to remove any thick stems)
- 2 cloves fresh garlic, crushed
- 2 tablespoons chopped walnuts
- 1/4 cup fresh grated parmesan cheese
- 1/2 cup olive oil, divided, more if needed to adjust pesto consistency
- 1/8 teaspoon red pepper flakes, to taste
- 2 tablespoons Dijon Mustard
- 1 tablespoon honey
- 1 tablespoon Balsamic vinegar
- 2 1/2 pound pork tenderloin
- 2 teaspoons Kosher Salt (1 teaspoon each tenderloin or to taste)
- 1/2 teaspoon fresh ground black pepper (1/4 teaspoon each tenderloin or to taste)
Instructions
Step 1: Prepare the Sun-Dried Tomato Pesto
For full instructions, including tips on reconstituting sun-dried tomatoes, visit my Sun-Dried Tomato Pesto recipe.
- Rehydrate the Sun-Dried Tomatoes: Place the sun-dried tomatoes in hot water for 20–30 minutes. Drain well before use. (For a detailed guide, see my post on How to Reconstitute Sun-Dried Tomatoes.)
- Toast the Walnuts:
- Oven Method: Preheat the oven to 350°F. Spread walnuts on a baking sheet and toast for 8–10 minutes, stirring halfway through, until golden and fragrant. Let cool.
- Stovetop Method: Place walnuts in a dry skillet over medium heat, stirring frequently for 3–5 minutes until lightly golden. Remove from heat and let cool.
- Blend the Ingredients: In a Hamilton Beach Food Processor, pulse half of the rehydrated tomatoes with basil, garlic, parmesan, toasted walnuts, and red pepper flakes until finely chopped.
- Incorporate the Olive Oil: Add the remaining sun-dried tomatoes and ½ cup of olive oil. With the motor running, slowly stream in the remaining olive oil, pausing to scrape the sides until the pesto is well combined but slightly textured.
- Adjust Seasoning: Taste and adjust as needed, adding salt or olive oil for desired consistency.
Step 2: Make the Balsamic Honey-Mustard Glaze
- In a mixing bowl, whisk together the Balsamic vinegar, honey and the Dijon Mustard.
Step 3: Prepare the Pork Tenderloin
- Preheat the Oven: Set your oven to 425°F.
- Trim and Butterfly the Tenderloin:
- Remove the silver skin from the pork tenderloin.
- Butterfly each tenderloin by slicing lengthwise, stopping just before cutting all the way through.
- Open each piece flat and gently pound with a meat mallet until slightly flattened but still intact.
- Season the Meat: Sprinkle with ~1 teaspoon kosher salt per pound and ¼ teaspoon freshly ground black pepper per pound, or adjust to taste.
- Spread the Pesto: Evenly spread ½ cup of sun-dried tomato pesto over each butterflied tenderloin.
- Roll and Tie:
- Roll the pork along its longest side to create a uniform roll.
- Secure with butcher’s twine at 1-inch intervals to maintain shape.
Step 4: Roast the Pork Tenderloin
- Place the prepared tenderloin into a 15 x 10 roasting pan.
- Generously spread the Balsamic Honey-Mustard glaze over the surface of the rolled pork.
- Roast in the preheated oven for 20–25 minutes, or until the internal temperature reaches 145°F when checked with a Lavatools Javelin® PRO Duo Instant Read Thermometer.
Step 5: Rest and Serve
- Remove from the oven and let the pork rest for 15–20 minutes to retain juices.
- Slice into 1-inch pieces and serve immediately.
