Well, it seems like the sweet basils growing in between my tomato rows are the gifts that keep on giving. I trim them back a couple of times a week, but I do let one plant go to seed for next year’s plantings. Some of you have an abundance of basil, too. So let’s make a thicker version of pesto with the basil, and use it to create 2 yummy recipes for pork tenderloin “stuffed” with basil pesto. 

The first recipe makes a cavity in the tenderloin by cutting it vertically down the center so that pesto can be spooned in. 

The second one creates a roulade by slicing the tenderloin horizontally, known as butterflying – the meat opens up like a butterfly. Pesto is spooned on in an even layer, then rolled up.

Both recipes are riffs on the roasted, stuffed pork called Arista and lovely for summer entertaining.

Rita’s thicker pesto

Go to taste. This is a nice one for the freezer. I make mine in the food processor. A blender or by hand with a mortar and pestle works, also. 

Ingredients

1-2 cloves garlic, minced

2 tablespoons pine nuts or walnuts

2 tablespoons softened butter 

2 cups basil leaves, packed

Palmful fresh parsley (optional)

1/2 cup Parmesan cheese

1/4 cup Romano cheese (or use all Parmesan) 

Olive oil

Salt and pepper

Instructions

Just process everything but oil and seasonings until smooth. Add oil to your liking, starting with 1 tablespoon, then add salt and pepper.

Thicker is better for the tenderloins. You can always add more oil later for regular pesto.

Pesto stuffed pork tenderloin two ways

My friend, Mary Lee Olinger, an Anderson Township reader, shared the first recipe a while back. It has a delicious culinary history, starting with Mary Lee’s friend, Mary Ann Myers. 

Ingredients for each recipe

1 pork tenderloin, about 2 pounds, trimmed

Pesto

Garnish for each recipe

Romano & or Parmesan cheese – grated 

Pine nuts (optional)

Instructions

Preheat oven to 350 for both methods.

Method #1: filling the tenderloin 

Lay tenderloin on cutting board. Starting from the top, cut meat vertically not quite all the way through. What you want is a nice “trough” to fill.

Spread tenderloin open a bit, then spoon pesto until it fills (and overflows a bit) cavity. 

Place, cut side up, in sprayed baking pan. 

Tie roast in three places to keep it together.  Sprinkle cheese and nuts over roast. 

Method #2: filling the tenderloin

Lay tenderloin on cutting board. Starting on thinner end, take a sharp knife and slice horizontally almost all the way through. It will open up like a book. Pound out evenly. 

Spread pesto to within an inch of edges. Fold over the 2 short edges a little bit. This helps seal the roulade. Roll up, starting at long end. Place, seam side down, on sprayed baking pan. Smear some pesto on top.

Roasting for both 

Bake until done (145 degrees) – in my oven it took 20-30 minutes. Don’t over cook this lean cut of meat, or it will be dry.

Rest about 10 minutes, tented. Temperature will rise several degrees.

Slice thickly, then sprinkle with cheese and nuts if you like.