Pesto And Cheese Stuffed Pork Tenderloin - cooking recipe

Ingredients

1/4 cup cream cheese, softened
1/4 cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2 green onions, chopped
2 tablespoons pesto sauce
1/4 clove garlic, minced
1 pinch dried parsley
1 pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
1/2 cup white wine
1/2 cube chicken bouillon
1/2 cup heavy whipping cream

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.