Pesto rice stuffed pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
200 Grams Pork Tenderloin 8 leaves fresh Basil 4 cloves Garlic 3/4 cup White Rice, cooked 1 tbsp Olive Oil
If you have a food processor the pesto is easy. If not (I do not) chop the garlic and basil until you cannot chop it any finer. Then chop it some more. Then put it in your mortar & pestle and smash it up. Slowly add the olive oil until you get a nice consistency. Add to 3/4 cup rice and mix well.
Take the pork and make an incision. Using the knife carefully cut open as much of the pork as you can. Be careful to keep the entry hole small (about the size of a spoon) and don't puncture the edges. Once you have a good cavity in the pork use a spoon and stuff the pork with the rice/pesto mix. You can use toothpicks to hold it shut, or leave it. Don't overstuff it, the rice will probably swell in cooking.
Bake at 200 C (375 F) for about 30 minutes, turning halfway through. Use a meat thermometer to check for doneness. It should be at least 70 C (160 F).
Serving Size: 2
Take the pork and make an incision. Using the knife carefully cut open as much of the pork as you can. Be careful to keep the entry hole small (about the size of a spoon) and don't puncture the edges. Once you have a good cavity in the pork use a spoon and stuff the pork with the rice/pesto mix. You can use toothpicks to hold it shut, or leave it. Don't overstuff it, the rice will probably swell in cooking.
Bake at 200 C (375 F) for about 30 minutes, turning halfway through. Use a meat thermometer to check for doneness. It should be at least 70 C (160 F).
Serving Size: 2
Nutritional Info Amount Per Serving
- Calories: 347.2
- Total Fat: 15.2 g
- Cholesterol: 79.1 mg
- Sodium: 56.9 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.4 g
- Protein: 31.5 g
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