Ingredients

How to make it

  • Combine all marinade ingredients well.
  • Place the tenderloins in a large zipper bag and add HALF of the marinade to the bag.
  • Squish around to combine/coat. :)
  • Let rest 1-4 hours in fridge.
  • Remove tenderloins from bag and lay them out, opened. Reserve marinade from bag.
  • Layer with basil, cheese, tomatoes and red onion slices.
  • Roll up and tie or secure with toothpicks.
  • Put on a roasting pan(or a deep baking sheet fitted with a cooling rack)
  • Roast in a 450 oven for about 20 minutes, until internal temperature is at least 140 but NO MORE than 155(we cook ours to no more than 150 and eat it at about 155. Pork is safe to eat at 145 but will begin to dry out at 160)
  • Meanwhile, pour all marinade from the reserved and the bag, into a heavy sauce pan.
  • Bring to a boil and reduce by about 1/2
  • Slice pork and serve with the reduction.

Reviews & Comments 7

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    " It was excellent "
    chuckieb ate it and said...
    Made this last night after reading about it on MrP's IMI review. Really enjoyed it. There were just three of us so I only made one tenderloin and halved the recipe. Didn't have spicy tomato sauce or juice so used vegetable cocktail and some hot sauce. Seemed to do the trick nicely. It would have been totally yummy as is but it was nice to have a little sauce to pour over after as well. Nice recipe Keni!
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  • steeltown 1 year ago
    Mmmmm mmm
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    " It was excellent "
    pkusmc ate it and said...
    I made this, but accidentally bought pork loin, so it took longer to roast. I made the sauce exactly as the recipe calls for, and used spicy V8. I marinaded it for about 5 hours. It was so flavorful. I'll definitely be making this again...I may try it with lamb, too.
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    " It was excellent "
    dennydca ate it and said...
    What an excellent recipe! I made my own spicy tomato sauce 'cause I couldn't find any in the grocery store. I used a tablespoon of Sriacha and a teaspoon of chili powder.Was short 1/2 cup of Balsamic, so I added red wine vinegar to it. I loved the balance of flavors with the pork, and the sauce reduction was perfect! Like Mrpiggy, I had a hard time stuffing them, but it was worth the struggle!!! :)
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    " It was excellent "
    mrpiggy ate it and said...
    This was very good, Keni. Although, for me, it was difficult to stuff/wrap. Maybe I overstuffed them and or they were small tenderloins. I only used about 3/4c of balsamic tho. Was afraid it would be too much. Other than that I followed everything else. Oh and I marinaded about 8 hours. Thanks for sharing More in IMI Kenis Caprese Stuffed Pork Tenderloin
    (8/31/13)
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    " It was excellent "
    dennydca ate it and said...
    The tenderloins are marinating right now. Can't wait till they're done! YUMMERS!!!
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  • mommyluvs2cook 1 year ago
    Beautiful! Can't wait to give this one a try :)
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    " It was excellent "
    pkusmc ate it and said...
    This is something I'll definitely try. I love the concept!
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  • christinem 1 year ago
    Gorgeous photo! This looks delicious!
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  • luisascatering 1 year ago
    that pork is perfection lady. I think I will try this with chicken :-)
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  • pointsevenout 1 year ago
    Edify me. Why is half the marinade reserved only to be recombined with the used marinade later.
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