Stuffed Pork Tenderloin
Total Time: 30 minutes
Serving Size: ¼ of the pork tenderloin (Makes 4 servings)
Calories & Macros per Serving: Calories: 293 Fat: 17g Carbs: 3g Protein: 31g
Ingredients:
1 pork tenderloin (about 1 lb / 454g)
1 tbsp olive oil
3 tbsp pesto
2 tbsp sun-dried tomatoes, chopped
2-3 tbsp Philadelphia cream cheese
Salt & pepper, to taste
Instructions:
Preheat grill to medium-high heat.
Pat the pork tenderloin dry with a paper towel and season lightly with salt and pepper.
Slice the pork tenderloin lengthwise, stopping before cutting all the way through, to create a pocket.
Spread pesto evenly inside the pocket, then layer in the sun-dried tomatoes and cream cheese.
Close the pocket and secure it with kitchen twine or toothpicks.
Brush the outside of the pork with olive oil for added moisture and grill marks.
Wrap the pork in foil and place it on the grill. Cook for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Remove from the grill and let it rest for 5 minutes before slicing to allow the juices to redistribute.
Tips:
Check Doneness: Use a meat thermometer to ensure the pork reaches 145°F (63°C). Avoid overcooking for tender, juicy meat.
Extra Flavor: Enhance the filling with spinach, mushrooms, or caramelized onions.
Side Pairings: Serve with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Crispier Finish: For a golden crust, unwrap the foil during the last 5 minutes of grilling.
Oven Method: Preheat oven to 375°F (190°C). Place the stuffed pork on a baking sheet and bake for 25-30 minutes until the internal temperature reaches 145°F (63°C). Let rest before slicing.