Stuffed Pork Tenderloin with Spinach Mozzarella Roasted Red Peppers and Pesto
Ingredients
- 1/3 cup pitted Castelvetrano olives
- 1/3 cup roasted red peppers
- 1/3 cup sun-dried tomatoes in olive oil
- 1 tablespoon drained capers
- 1/2 small yellow onion
- 1 large clove garlic
- 3 ounces fresh mozzarella cheese
- 1 small bunch fresh oregano
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 3 ounces baby spinach (about 3 packed cups)
- 1 (1 1/2-pound) pork tenderloin
- 1/4 cup store-bought or homemade basil pesto
Instructions
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