Cheese-Stuffed Tenderloin with Parsley Pesto

Pétalo
Indulge in this delicious cheese-stuffed roll, the combination of dried fruits and dehydrated tomatoes will melt you away with its amazing and balanced flavor with very easy-to-make pesto that will harmonize the flavors even more.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 190 grams cream cheese
  • 200 grams goat cheese
  • 1/2 cups walnuts, chopped and toasted
  • 1/2 cups almonds, chopped and toasted
  • 2 tablespoons fresh chives, finely chopped
  • 2 kilos pork loin, 1 piece opened in a blanket
  • 1 cup parsley
  • 1 cup sun-dried tomatoes
  • 2 cloves garlic
  • 1/3 cups vegetable oil
  • 6 tablespoons Parmesan cheese
  • 1/4 cups walnuts
  • salt and pepper
Preparation
20 mins
1h
Low
  • Preheat the oven to 180°C.
  • Cream the cream cheese and goat cheese, add the walnuts, almonds, and chives. Set aside.
  • Season the meat with salt and pepper, using a spatula spread the cheese, close the tenderloin and season the outside with salt and pepper. Tie the tenderloin with hemp string.
  • Place the tenderloin on a baking tray and bake for 1 hour.
  • Heat a small pot over high heat with water until it reaches boiling point, add the parsley for one minute, remove from the water and dry with Petalo® paper towels, set aside.
  • For the pesto, blend the parsley, dehydrated tomatoes, garlic, oil, parmesan cheese, and walnuts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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