Sun-dried Tomato Pesto-Stuffed Pork

• Cooking spray
• 2 1/2 pounds pork tenderloin
• 1 cup prepared sun-dried tomato pesto
• Salt and ground black pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons prepared honey mustard
• 2 tablespoons chopped fresh thyme leaves
• 2 cups quick-cooking rice, prepared according to package directions

1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
2. Using a sharp knife, cut pork lengthwise 3/4 of the way through.
3. Place in a prepared pan and spread sun-dried tomato pesto in the incision.
4. Fold pork back in half and use a metal or wooden skewer to close the seam.
5. Season with salt and black pepper.
6. In a small bowl, combine vinegar, honey mustard and thyme.
7. Spoon mixture over pork.
8. Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.
9. ).
10. Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices.
11. Serve about 1/2 of the pork with 2 cups rice.
12. Reserve remaining rice and pork for additional meals.

cooking spray, pork tenderloin, tomato pesto, salt, balsamic vinegar, honey, thyme, quickcooking rice

Taken from www.foodnetwork.com/recipes/robin-miller/sun-dried-tomato-pesto-stuffed-pork-recipe.html (may not work)