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Pesto and Spinach Stuffed Pork Tenderloin

1 T Bocelli Canola and Extra Virgin Olive Oil
1 tsp Natural Pak Chopped Garlic in Oil
10 ozs. Spinach, clipped and cleaned
1-2 T Capers
2 T Pine Nuts
2 each Pork Tenderloin, 1 # each, trimmed, split, pounded
1 each Red Pepper, large, roasted, peeled, seeded
1-2 C San Marco Pesto Sauce ***
2 T Fontina Cheese, grated
As Needed Baker Boy All Purpose Flour
3 Eggs, beaten with 6 T Water
As Needed Breadcrumbs, fresh
As Needed Bocelli Canola and Extra Virgin Olive Oil
Heat the oil in a sauté pan and add the garlic, spinach, capers and pine nuts - cook for 2-3 minutes.
Cut roasted red peppers into strips.
Pre-heat oven to 400 *F.
Lay pounded pork tenderloin out flat; season with salt and pepper.
Spread pesto sauce to completely cover seasoned side of pork.
Evenly distribute the spinach mix over the pesto covered pork, sprinkle with the Fontina and pepper strips.
Roll tenderloin up, flour well; pass through egg wash and breadcrumbs to bread.
Brown in oil over medium heat - do not burn.
Place in oven for 15-20 minutes.
Serve with basil demi-glace.
(*** NOTE: San Marco Fire Roasted Red Pepper Pesto may be used as substitute to this selection)
YIELD: 4 - portion