Pork Tenderloin stuffed with Sun-Dried Tomatoes

By á-10575

Ingredients

• 2 tsp. olive oil, divided
• 2 garlic cloves, minced
• 1/2 cup oil-packed chopped sun-dried tomatoes, drained, rinsed, patted dry
• 1/3 cup chopped fresh basil
• 1 (12-oz.) pork tenderloin
• 1/4 tsp. coarse salt
• 1/4 tsp. pepper

Details

Adapted from keyingredient.com

Preparation

Step 1

heat 1 tsp. of oil in small skillet over medium-low heat until hot. Cook and stir garlic 30-60 seconds; remove from heat. Combine sun-dried tomatoes, basil and garlic in small bowl. Heat oven to 425. Butterfly pork; spoon and press tomato mixture over tenderloin; fold over to enclose and tie with kitchen string. Sprinkle with salt and pepper. Lightly spray with cooking spray. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat until hot; cook pork 4 to 6 minutes, turning to brown all sides. Place on foil-lined baking sheet and bake 10-15 minutes. Remove pork and cover loosely with foil; let stand 5 minutes; remove string before slicing


3 servings