Stuffed Pork Tenderloin

By Sugar Salt Magic · 60 min

Ingredients

Instructions

1. Preheat the oven to 220°C/425°F (200°C fan).
2. Overlap 7-8 slices of prosciutto by about a third on a sheet of baking paper, roughly as long as the pork tenderloin.
3. Lay the pork across the prosciutto at a right angle to it. If the thin tip is very thin, fold it over so the thickness evens out.
4. Cut a slit along the length of the tenderloin, leaving the ends intact.
5. Blend the sundried tomatoes, macadamias, parmesan, garlic, Italian herbs and 2 tablespoons of the sundried tomato jar oil (or extra virgin olive oil) until slightly chunky. If the nuts stay large, chop the mixture on a board with a knife.
6. Press the pesto firmly and evenly into the slit in the pork. Pull the edges together a little, then turn the pork so the opening faces down onto the prosciutto.
7. Roll the pork up in the baking paper, then slide it back to the middle of the paper. Lift it on the paper onto a baking tray or roasting pan.
8. Roast for 30 minutes, then rest it covered in foil for 10 minutes out of the oven.
9. Slice the pork and spoon all the pan juices over the top.

Summarized from Sugar Salt Magic's video. Watch it for the details.