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    You are in: Home / Recipes / Peach and Basil-Stuffed Pork Tenderloin Recipe
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    Peach and Basil-Stuffed Pork Tenderloin

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    KathyP53's Note:

    A delicious, summery supper dish. From Celebrate Magazine.

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    Units: US | Metric


    1. 1
      In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
    2. 2
      Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
    3. 3
      Preheat oven to 400 degrees.
    4. 4
      In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
    5. 5
      Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.

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    Nutritional Facts for Peach and Basil-Stuffed Pork Tenderloin

    Serving Size: 1 (298 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 291.3
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 5.1 g
    Cholesterol 122.1 mg
    Sodium 625.3 mg
    Total Carbohydrate 5.9 g
    Dietary Fiber 0.9 g
    Sugars 4.9 g
    Protein 37.0 g

    The following items or measurements are not included:


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