Sunday Supper: Cilantro Pesto-Stuffed Pork Tenderloin With Summer Succotash
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Stuffed, rolled roasts are showstoppers. Fortunately, they're not all that tricky to pull off—especially when it comes to lanky, lean pork tenderloin.
There are few things to remember, though. Securing the roll tightly is important, otherwise the flavorful filling will ooze out. The other ticket is cooking the roast seam-side up. That way, any filling that does bust out bastes the meat and forms a golden crust.
Although the pesto can be made ahead, don't do it more than an hour or two in advance. This way its green shock of color stays intact.
As for the succotash, don't overcook it. You want the veggies to retain their color and a bit of crunch.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.