Pork Tenderloin Stuffed with Sun-Dried Tomatoes

I was feeling a bit creative. I took a one-pound portion of pork tenderloin and sliced into it, "unwrapping" as I went, so that I was left with a flat sheet of meat. I spread some tomato paste over the surface then positioned reconstituted home-dried tomatoes in a single layer across the sheet. I carefully rolled the tenderloin back into its original shape. Now to the pan. I spread a layer, about a half-inch thick, of pesto mixed with bread crumbs onto a baking pan. This would serve as the bed for the meat. I placed the meat on the pesto bed then used the remained of the pesto-crumb mixture to completely enclose the tenderloin (see photo). Then into the oven for 30 minutes.


I should have used skewers to hold the meat's shape because it kind of came apart during baking. And a few more minutes in the oven would have been better. But, Susie and I both loved the finished product. I served it with falafel that I made from scratch. (I'll save that for another time.) Some lettuce, pico de gallo, hummus, tahini and yogurt finished off the plate.

I learn most effectively from my mistakes, or seeing something I could do differently. This was no exception. But as I said already, it was a delicious meal.


Bon appétit!