Walnut Pesto Pork Tenderloin with Orzo
A delicious stuffed pork tenderloin featuring Eatnuts.com Walnut Pesto!
Begin by preheating your oven to 450 degrees.
For this recipe, you will need a cast iron skillet, food processor, sharp knife, meat tenderizer, plastic wrap, butcher's twine, sauce pan, measuring cups, spatula, and tongs.
For The Pesto:
Prepare the pesto sauce by adding Eatnuts.com Chopped Walnuts, half of the Eatnuts.com Sun Dried Tomatoes, basil, spinach, green onion, garlic, lemon juice, salt, and pepper into your food processor. Pulse until finely chopped, and slowly pour in olive oil, scraping the sides as necessary. Set aside.
For The Tenderloin:
Trim the pork and carefully butterfly open. Place a sheet of plastic wrap over the butterflied pork and gently pound out until the meat is an even thickness. Remove the plastic wrap and begin covering the surface of the pork with prosciutto slices. Next, spread 3/4 of the Eatnuts.com Walnut pesto in an even layer and roll the pork tightly and secure with twine.
Coat the outside of the pork with olive oil and sprinkle with salt and pepper. Heat a cast iron skillet on medium-high heat and quickly sear the pork on all sides. Pour two cans of fire roasted diced tomatoes over the rolled pork loin and add diced zucchini and the rest of the Eatnuts.com Sun Dried Tomatoes. Place the cast iron skillet in the preheated oven and roast for 20-30 minutes, or until internal temperature reaches 155. Remove from the oven, cover, and let rest for at least five minutes before slicing into medallions.
For The Orzo:
While the pork roasts, prepare two cups of dried orzo according to the package directions - be sure to liberally salt water. Drain the orzo well, return to the saucepan, and mix in the remaining pesto. Serve immediately with fire roasted tomato sauce and Eatnuts.com Walnut pesto pork medallions.