Pesto And Cheese Stuffed Pork Tenderloin

• 1/4 cup cream cheese, softened
• 1/4 cup shredded Cheddar cheese
• 2 slices cooked bacon, crumbled
• 2 green onions, chopped
• 2 tablespoons pesto sauce
• 1/4 clove garlic, minced
• 1 pinch dried parsley
• 1 pork tenderloin, butterflied and pounded flat
• salt and ground black pepper to taste
• 5 tablespoons butter
• 1/2 cup white wine
• 1/2 cube chicken bouillon
• 1/2 cup heavy whipping cream

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
3. Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
4. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

cream cheese, cheddar cheese, bacon, green onions, pesto sauce, clove garlic, parsley, pork tenderloin, salt, butter, white wine, chicken bouillon, heavy whipping cream

Taken from www.allrecipes.com/recipe/241459/pesto-and-cheese-stuffed-pork-tenderloin/ (may not work)