This Pesto and Parmesan Stuffed Tenderloin can be an easy weeknight meal or part of a fancy dinner party, it’s just that versatile! Pork tenderloin is good just about any way you prepare it as long as you don’t overcook it. It can be on the expensive side at around 3.99/lb when it is not on sale. Imagine my excitement when my Kroger had them for .99/lb! I bought 4 and stuck them in the freezer. This dish came about on a Sunday when nothing was really planned. I thought about making the Herb Roasted Tenderloin but decided to try something new. I am so glad I did.

A jarred pesto we had in the fridge and cheese we had leftover from making fathead pizza earlier in the week served as inspiration. Everyone including the kids loved this recipe, it was so simple and clean up was minimal which is important sometimes! We served this with Garlic Green Beans but I think this asparagus might go even better with it.

Of all the kitchen tools I use I think the meat thermometer pictured below is one of the most important. There is no guessing when your food is done, the thermometer doesn’t lie. You get perfectly cooked meat every time. I still have the other 3 tenderloins in the freezer so we will see what I come up with next. Oh one last thing, leave it to Martha Stewart to make a great video about removing the silver skin, check it out here if you are not familiar.

A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow our Facebook page where we post all of our new recipes and ideas! Feel free to check out some of my recipes here!

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5 from 2 votes

Pesto and Parmesan Stuffed Tenderloin

Course Main Dish, Meat

Cuisine Keto, Low Carb, Quick and Easy

Prep Time 10

Cook Time 20

Total Time 25

Servings people

Calories 354

Ingredients

1 package pork tenderloin 2 in a pack, about 2-2.5 lbs total
1/2 cup pesto
1/4 cup parmesan cheese
1 cup mozzerella
1 tablespoon olive oil
salt and pepper
fresh basil for garnish, optional
kitchen twine or toothpicks for securing the tenderloin

Instructions

Preheat your oven to 475° Using a sharp knife remove the silvery skin area on the tenderloins. Next cut lengthwise, from top to bottom into both tenderloins. You want to cut it to open it like a book taking care not to cut all the way through. Open up the tenderloin like a book and using a meat mallet or a small fry pan flatten it out a bit. Now spread 1/4 cup of pesto on the inside each tenderloin, divide the cheese equally between the 2.
After you have all the cheese and pesto in the tenderloin go ahead and close it up and use either kitchen twine or toothpicks to secure it closed at the opening. Place the tenderloins on a rimmed baking tray and drizzle a little olive oil over each one, season with salt and pepper. Place in the oven and cook for 20-25 minutes until the center is an internal temperature of 145°-150°. Remove the tenderloin and let it rest for 5 to 10 minutes before slicing into it. Garnish with torn basil. Serve with your favorite veggie side or a simple salad.