Sun Dried Tomato Pest-Stuffed Port

By OLLY

Ingredients

• 2 1/2 pds pork tenerloin
• 1 cup prepared sun-dried tomato pesto
• Salt and ground Pepper
• 1/2 cup balsamic vinegar
• 2 T. prepared honey mustard
• 2 T. chopped fresh thyme leaves

Details

Servings 6

Preparation

Step 1

Preheat oven to 400.
Coat shallow roasting pan with cooking spray.

Use a sharp knove, cut port lengthwise 3/4 of the way through. Place in prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal skewer to close seam. Season with salt & pepper.

In small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.

Roast 45 minutes, until thermometer reads 155 degrees.

Let pork rest for at least 10 minutes before slicing crosswise.

Very good with roasted vegtables.