Prep 25 mins
Cook 40 mins
An easy and savory stuffed roast that pairs well with buttered noodles and steamed vegetables. I keep a jar of sundried tomatoes in white wine, in my fridge. They are great tossed with pasta and fresh basil.
- 118.29 ml sun-dried tomato, rehydrated in white wine
- 236.59 ml fresh basil leaf
- 59.14 ml pine nuts
- 9.85 ml minced garlic
- 29.58 ml grated parmesan cheese
- 4.92 ml olive oil
- 236.59 ml ricotta cheese
- salt and pepper, to taste
- 1360.77-1814.36 g pork tenderloin (The loin I usually buy comes in two pieces. I butterfly both pieces and use half the filling for eac)
- kitchen twine
- garlic salt
- italian seasoning
- Preheat oven to 450 degrees.
- Line a jelly roll pan with foil and spray with non-stick cooking spray. Set aside.
- Combine tomatoes, basil, nuts, garlic, cheese and oil in a food processor. Process until well blended and slightly chunky in texture. (Like a pesto).
- Blend tomato-basil mixture with ricotta cheese. Season with salt and pepper. Set aside.
- Rinse the tenderloin and pat dry. Slice the loin horizontally,nearly, but not all the way through. The roast should open like a book.
- Pound the meat with a mallet, to an even 1/2 inch thickness. Lay the meat on three to four lengths of twine.
- Spread a thick layer of filling over the meat, leaving a one inch border around the edges.
- Starting at the long edge, roll the meat, tucking the ragged edges into the roll. Secure with twine. Place on prepared jelly roll pan.
- Sprinkle roast lightly with garlic salt and italian seasoning.
- Bake until a meat thermometer reads 165 degrees.
- Let rest 5-10 minutes after baking, then slice, removing the twine as you go.