Pork Tenderloin with Feta, Pesto & Jalapeno Jelly

This is one of my favorite dishes!  My girlfriend Kelly first introduced me to this dish and it was so yummy I requested it to be served at my baby shower and it was a huge hit with all who attended.  Kelly will probably kill me for sharing the recipe but this is an excellent dish and well worth the pain she will inflict on me. 

The only warning I give is there's way more stuffing then can be put into the pork so stuff it according to what you think you will want, not just because you have it.  Remember that with cuisine as well as in life sometimes less is more. 

Pork Tenderloin with Feta, Pesto & Jalapeno Jelly

Ingredients:

Filling (amount for 2 tenderloins):

8 ounce feta cheese

15 TBSP pesto

Rub (for 2 tenderloins):

4 tsp minced garlic

4 tsp coarse-ground black pepper

1 tsp ground red pepper

2 tsp celery seed

1 tsp dried thyme

1 tsp ground cumin

Glaze:

1 jar Texas Tamale Co Jalapeno Jelly (about 10 TBSP)

10 TBSP pesto

Preparation:

Preheat oven to 325. Trim tenderloins of all fat and white fibrous tissue. Butterfly tenderloins by slicing most, but not all, of the way horizontally so that tenderloin can be laid open in a rectangle. Spread the filling over the entire surface. Roll the tenderloin back up into original shape. Rub the entire outside of the tenderloin with the rub mixture.

Place in baking dish and insert thermometer. Roast for 20 minutes. While roasting, heat the two glaze ingredients together in a saucepan to melt jelly. After the 20 minutes of roasting time, coat the tenderloin (baste) with the glaze.