Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Gallery

Recipe Summary

prep:
25 mins
cook:
1 hr 45 mins
total:
2 hrs 10 mins
Servings:
3
Yield:
3 servings
Advertisement

Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

    Advertisement
  • Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.

  • Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.

  • Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

Nutrition Facts

636 calories; protein 30.5g; carbohydrates 4.7g; fat 52.1g; cholesterol 205.3mg; sodium 646.5mg. Full Nutrition
Advertisement

Reviews (3)

Most helpful positive review

Rating: 5 stars
04/10/2020
This is a great recipe with a lot of flavor, we loved it! The sauce really does kick it up to the next level. I’ve never made a stuffed pork tenderloin, or a stuffed anything, and there is a learning curve to getting it to look nice. I learned that you do want to pound it and get it as thin as possible to roll up nice! Mine wouldn’t win any beauty contest, but it sure was delicious. Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2021
I was looking for something different than our usual pork tenderloin recipe and found this. My family LOVED it! So flavorful, they gobbled it all up and asked if I'd make more for tomorrow's dinner! This one is our new go to for pork tenderloin! Read More
Rating: 5 stars
08/07/2018
This was really good. I would never have thought of pairing pork with pesto and now I have no idea why. Instead of putting the bacon in the stuffing I wrapped the roast in bacon just to make it more moist. Read More
Rating: 5 stars
08/06/2020
So delicious! Don’t change a thing! I left the breast whole, butterflied it and then pounded it. I sliced it to serve. So pretty! I used the recipe for Creamy Philly pesto sauce for our pasta. It went so well together. I never thought I liked pesto til now! Read More
Advertisement
Rating: 5 stars
04/10/2020
This is a great recipe with a lot of flavor, we loved it! The sauce really does kick it up to the next level. I’ve never made a stuffed pork tenderloin, or a stuffed anything, and there is a learning curve to getting it to look nice. I learned that you do want to pound it and get it as thin as possible to roll up nice! Mine wouldn’t win any beauty contest, but it sure was delicious. Read More