Pesto rice stuffed pork
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Pesto rice stuffed pork calories by ingredient
Introduction
It is pesto, rice, and pork. What else is there to say? It is yummy. It is pesto, rice, and pork. What else is there to say? It is yummy.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
Tips
It is a lot of work for 2 servings, double or triple the recipe with hardly any extra work.
Real pesto has Parmesan cheese and pine nuts, but they are too hard to find here in the Philippines. ...and not really necessary.
For me this too high in calories to eat often - but on special occasions it is a big hit. Or use chicken to lower the calories? Sure, why not?
Directions
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