1 pork tenderloin
1 7 ounce bottle of sun-dried tomatoes packed in oil (if you do not have the oil packed do not fear just use dry and add about 1/2 cup of extra virgin olive oil)
1 cup of basil leaves
1/4 cup of pine nuts
1/2 cup of grated parmigiano reggiano cheese
2 cloves of garlic large dice
2 TB of a high temp oil (I used extra light olive oil)
Kosher salt and pepper
Preheat your oven to 350 degrees.
Combine the bottle of sun-dried tomatoes (oil and tomatoes), basil, pine nuts, and garlic into your food processor. Pulse till combined (about 15-20 times).
Add in the cheese and pulse a couple of times to incorporate it.
Taste the mixture and adjust seasoning with salt and pepper. Once you are happy pour the mixture into a bowl and set aside.
Turn your attention to the pork loin. Using a sharp knife butterfly the loin.
Pour about 1/2 of the pesto mixture into the loin and spread around.
Bring the loin back together and use kitchen twine to secure it together.
Over medium-high heat and using and ovenproof skillet add the 2 TB of oil. Add the loin and brown all over (about 5 minutes a side).
Once the loin is browned add in an ovenproof thermometer (I love my Maverick ET-70 for this since it is wireless and I don’t have to be poking my head constantly into the oven) to the thickest part of the meat and transfer to the oven uncovered.
Remember pork is considered safe to eat at 137 (don’t believe the crap about pork+coke = worms and you will die unless the pork is the texture of rubber) so I normally like to pull it at 140 and let it rest for a good 10 minutes before slicing (yes it is pink so don’t freak out).
Serve with the remaining pesto.