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.