Stuffed Ontario Pork Tenderloin in Tomato Sauce
Stuffed Ontario Pork Tenderloin in Tomato Sauce
zimmysnook & Ontario Pork
Rated 5.0 stars by 1 users
Category
Main Course, Dinner
Servings
6-8
Prep Time
20 minutes
Cook Time
30 minutes
Pork tenderloin works with flavors from all over the globe and the preparation options are endless. Roast it, bake it, poach it, stew it, braise it, broil it, sear it, grill it, smoke it, stir fry it, deep fry it… you name it, there’s a delicious way to cook pork tenderloin.
Ingredients
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2 Ontario Pork Tenderloins (1 1/2 lb each, silver skin removed, butterflied and lightly pounded)
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3/4 cup breadcrumbs
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1/2 cup freshly grated parmesan cheese
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3 tbsp chopped fresh Italian parsley
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4 tbsp pickled roaster red pepper, finely diced
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1 tsp kosher salt
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1/2 tsp red pepper flakes
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4 tbsp olive oil, divided
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6 tbsp pesto sauce, plus more for serving (homemade or store bought)
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6 slices provolone cheese
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1/2 cup dry white wine
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3 cups tomato sauce (homemade or store bought)
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CopperBond 3.5 Qt Sauteuse
Products to Use:
Directions
In a small bowl, mix the breadcrumbs, Parmesan, parsley, roasted red pepper, salt, red pepper flakes and 2 tablespoons olive oil.
Lay the tenderloins open and flat on a board. Coat each tenderloin evenly with 3 tbsp of pesto.
Lay 3 slices of provolone on each loin.
Divide ½ the breadcrumb mixture over the provolone of each tenderloin.
Roll the loins back up into their original shape and tie in 5 spots with kitchen twine.
Heat a 3.5 Qt sauteuse over medium-high heat.
Add the remaining 2 tablespoons olive oil to the sauteuse and heat the oil.
Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove tenderloins to a plate.
Deglaze the sauteuse with the white wine, add the tomato sauce, place the pork into the sauce, cover and simmer until the pork is just cooked through, about 25 minutes (internal temperature of 145°F).
Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
Optional: While the tenderloin rests, I like to take a handful of colorful little tomatoes, cut them in half and sauté them in olive oil, salt & pepper. Once the pork is plated on the sauce, I drop the tomatoes into the sauce and drizzle some pesto over the tomatoes.
