Tuscan Garden Stuffed Pork Tenderloin

Bring a taste of the Italian countryside to your dinner table with this Tuscan Garden Stuffed Pork Tenderloin. Juicy marinated pork is butterflied and layered with roasted garlic basil pesto, fresh heirloom tomatoes, creamy mozzarella, Parmigiano-Reggiano, a touch of marinara, and finished with a blanket of crispy bacon before roasting to perfection.

Every slice is rich with melted cheese, fresh herbs, and garden-fresh flavors, making it an elegant meal that's simple enough for a weeknight yet impressive enough for entertaining. Serve with creamy Parmesan polenta, grilled asparagus, a crisp green salad, warm garlic bread, and a beautiful glass of Chianti Classico, Rosso di Montalcino, or Brunello di Montalcino for a memorable Tuscan-inspired feast.

With love, music, food, art, and fun...
www.tretaylor.com

Juicy pork tenderloin stuffed with roasted garlic pesto, heirloom tomatoes, mozzarella, Parmesan, and wrapped in smoky bacon.

Some recipes happen because of careful planning.

Others happen because you open the refrigerator, trust your instincts, and dinner becomes unforgettable.

This beautiful stuffed pork tenderloin is one of those happy accidents. Sweet heirloom tomatoes melt into roasted garlic pesto while mozzarella and Parmigiano-Reggiano create an irresistible cheesy center. Everything is wrapped in crisp bacon that bastes the lean pork as it roasts, creating an elegant dinner that's equally at home on a Tuesday night or served to guests with a bottle of wine.

Serves: 4–6

Ingredients

• 1 (1½ to 2 pound) pork tenderloin

• 3–4 tablespoons roasted garlic basil pesto

• Salt and freshly cracked black pepper

• 8 ounces shredded mozzarella cheese, divided

• ½ cup freshly grated Parmigiano-Reggiano, divided

• 1 large heirloom tomato, sliced

• ¾ to 1 cup marinara sauce

• 8–10 slices bacon (depending on size of tenderloin)

Optional Marinade (if using plain pork)

• ¼ cup olive oil

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

Marinate for at least 2 hours or overnight.

Directions

Preheat the oven to 400°F.

Butterfly the pork tenderloin by slicing it lengthwise without cutting completely through. Open it like a book and gently pound it until evenly flattened.

Season lightly with salt and pepper.

Spread the roasted garlic pesto over the entire inside surface of the pork.

Sprinkle on about half of the mozzarella and half of the Parmesan.

Arrange the heirloom tomato slices evenly over the cheese.

Spoon the marinara over the tomatoes in a thin, even layer.

Top with the remaining mozzarella and Parmesan.

Lay strips of bacon across the stuffed pork, tucking the ends underneath so the bacon holds everything together as it cooks.

Place on a parchment-lined baking sheet or into a lightly greased baking dish.

Bake for 40–45 minutes, or until the bacon is beautifully browned and the pork reaches an internal temperature of 145°F.

Allow the pork to rest for 10 minutes before slicing.

Serve with garlic bread, roasted vegetables, creamy polenta, mashed potatoes, or a crisp Caesar or mixed green salad.

Nomad Kitchen Tips

• Using a pre-marinated pork tenderloin makes this recipe incredibly easy.

• Roasted garlic pesto adds sweetness and richness without overpowering the pork.

• Heirloom tomatoes give beautiful color and incredible flavor, but any ripe garden tomato works beautifully.

• Letting the meat rest before slicing keeps every bite juicy.

A Glass to Pair

A California Pinot Noir, Chianti Classico, or buttery Chardonnay would all be wonderful companions.

Every slice reveals layers of basil, tomatoes, bubbling cheese, and smoky bacon wrapped around perfectly juicy pork—a simple dinner that tastes worthy of a special celebration.

ENJOY!