Pesto and Cheese Stuffed Pork Tenderloin

Name: Pesto and Cheese Stuffed Pork Tenderloin
Total time: 130
Yield: 3
Ingredients: ¼ cup cream cheese, softened; ¼ cup shredded Cheddar cheese; 2 slices cooked bacon, crumbled; 2 green onions, chopped; 2 tablespoons pesto sauce; ¼ clove garlic, minced; 1 pinch dried parsley; 1 pork tenderloin, butterflied and pounded flat; salt and ground black pepper, to taste; 5 tablespoons butter; ½ cup white wine; ½ cube chicken bouillon; ½ cup heavy whipping cream

Recipe by Kim Schoonveld Waters from allrecipes.com

Dinner 2 Hr. 10 Mins.

Ingredients

3 servings

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¼ cup cream cheese, softened
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¼ cup shredded Cheddar cheese
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2 slices cooked bacon, crumbled
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2 green onions, chopped
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2 tablespoons pesto sauce
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¼ clove garlic, minced
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1 pinch dried parsley

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1 pork tenderloin, butterflied and pounded flat
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salt and ground black pepper, to taste
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5 tablespoons butter
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½ cup white wine
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½ cube chicken bouillon
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½ cup heavy whipping cream

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish.
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 meat. Roll tenderloin around 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.