Stuffed Pesto Pork with Roasted Vegetables

Pork tenderloin is one of the leanest cuts you can buy, and it cooks quickly, which is part of why it earns a regular spot in a busy week. This version opens the meat like a book, spreads pesto inside, folds it closed and spreads the rest on the outside. The pesto does two jobs. It seasons the meat all the way through, and as it warms it turns a little toasty and fragrant against the pan.

A quick word on the browning step. Pork tenderloin looks done once the outside is brown, but the real test is the thermometer. Pull it at 145°F, then let it rest so the juices settle before you slice. Ten minutes on the board is enough. If you are tempted to skip the rest because everyone is hungry, do it anyway. The slices stay moist and the pesto stays put instead of running onto the cutting board.

Pesto itself is a useful pantry item to understand. Classic basil pesto is built on pine nuts, hard cheese, garlic, olive oil and a big handful of basil, and the basil is the first thing to fade. Keep it in a jar with a thin film of oil on top, pressed right against the surface, and it will hold in the fridge for several days. If you have leftover pesto from the jar, stir a spoonful into plain yogurt for a quick dip for raw vegetables, or toss it through warm beans.

The sheet pan does the rest. Broccolini has a sweet, slightly peppery flavor that gets nutty where it touches the hot foil, and cherry tomatoes split and blister so their juice mingles with the garlic and onion. Keep the vegetables on one side of the pan and the pork on the other, so the meat is not sitting in liquid from the tomatoes. Those tomato juices make a loose sauce you can spoon over the slices at the table.

For a side, I like something green and crisp that does not need much attention. Tender Green Beans with Toasted Hazelnuts keeps the plate bright, and the hazelnuts echo the nutty edge of the broccolini. If you want something cooler and bright with the tomatoes, Fresh Tomato and Bocconcini Salad is a lovely pairing, especially in the middle of summer when the tomatoes are at their best. For a heartier plate, Citrus Quinoa Salad with Avocado and Edamame adds texture and a little lemon to cut through the pesto.

Leftover sliced pork keeps in the fridge for a few days in a sealed container. It is good cold on a bowl of greens, or warmed gently in a pan with a splash of water so it does not dry out.