Low FODMAP stuffed pork tenderloin with pesto and mozzarella
I have such a tasty Christmas recipe for you today! I recently cooked a dinner for friends and I made this stuffed pork tenderloin with pesto and mozzarella. And wow that was good!
It is surprisingly easy to make, you have prepared this recipe within half an hour, and everybody loved it. A perfect dish to serve for Christmas dinner or at another fancy dinner.
You cut the pork tenderloin open in the length and spread pesto on the inside. On top of that you put slices of mozzarella, sundried tomatoes and some fresh basil.
Fold the sides of the tenderloin together and wrap it in parma ham (or bacon if you prefer).
Stick some cocktail sticks in the tenderloin, so the filling won’t fall out when you bake it. Bake the stuffed pork tenderloin in a frying pan for about 15 minutes until done. It is super easy to do ánd tastes delicious.
Low FODMAP stuffed pork tenderloin
To make sure that this recipe is low FODMAP, you have to pay attention to two things. Pesto almost always contains garlic.
If you can find a ready-made pesto that is low FODMAP, that is great. Otherwise you can make it yourself using this recipe.
Next to that, sundried tomatoes are limited low FODMAP. Three pieces per serving are low FODMAP. You also have to pay attention that no garlic was added to the sundried tomatoes.
I served the stuffed pork tenderloin with green beans wrapped in bacon (note that green beans are also limited low FODMAP up to 75 g per serving), broccoli and baked potatoes.Print
A delicious dish for Christmas dinner or another dinner: low FODMAP stuffed pork tenderloin with pesto, mozzarella and sundried tomatoes. Also gluten-free and low lactose.
- 500 g (18 oz) pork tenderloin
- 2 tbsp low FODMAP pesto (click for the recipe)
- 1 mozzarella
- 8 sundried tomatoes, in slices (make sure no garlic has been added)
- 4 slices of parma ham (or bacon)
- A handful of fresh basil, chopped
- Cocktail sticks
- Cut the pork tenderloins open in the length. Spread the pesto over the inside. Put 3 thin slices of mozzarella on each pork tenderloin and divide the sundried tomatoes over it. Sprinkle some fresh basil on top.
- Close the pork tenderloins and wrap them in parma ham. Prick cocktail sticks in the side, so they won’t open up.
- Heat some butter in a pan and bake the pork tenderloins until cooked, in about 15 minutes. Flip regularly. Take the cocktail sticks out before you serve the pork tenderloins because you really don’t want anybody to get one in their mouth.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: European
- Serving Size: 1 serving (1/4)
- Calories: 279
- Fat: 13
- Carbohydrates: 2
- Protein: 38
Keywords: pork tenderloin, stuffed pork tenderloin, Christmas, meat dish, Christmas dinner
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