Pork Tenderloin Stuffed with Provolone and Pesto

Recipe thanks to NT!

“Rice pilaf and roasted vegetables are good choices for side dishes. I like to roast the veggies in the pan so the cheesy pesto gravy mixes with them. Using purchased pesto makes this dish super easy to prepare.”

4 pork tenderloins (about 2 1/4 pounds)
8 tablespoons purchased pesto (you can’t go wrong if you use more)
3 ounces thinly sliced provolone cheese, cut into 1/2-inch-wide strips


Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Spread pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet with veggies if you like!

Bake tenderloins 45 mins.


This recipe has no ingredients


This recipe has no instructions

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