Pesto and Cheese Stuffed Pork Tenderloin

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. (5 minutes)

In a medium bowl, combine the softened cream cheese, shredded Cheddar cheese, crumbled bacon, chopped green onions, pesto sauce, minced garlic, and dried parsley. Mix well until fully incorporated. (5 minutes)

Lay the butterflied pork tenderloin on a clean, flat work surface. Season lightly with salt and pepper. Spread the cheese mixture evenly over the top surface of the tenderloin. Carefully roll the tenderloin tightly, like a jelly roll, starting from one end. Season the outside of the roll with salt and pepper. (10 minutes)

Melt the butter in a large, oven-safe skillet over medium-high heat. Add the rolled tenderloin to the skillet and sear on all sides until nicely browned. This should take about 7 to 10 minutes, turning frequently to ensure even browning. (10 minutes)

Transfer the skillet (with the seared tenderloin) to the preheated oven. Bake until the pork is cooked through and no longer pink in the center. An instant-read thermometer inserted into the center should register at least 145 degrees F (63 degrees C). This will take approximately 1 hour 30 minutes, depending on the thickness of the tenderloin. (90 minutes)

Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing. (10 minutes)

Place the skillet with the drippings over medium-high heat. Add the white wine and chicken bouillon cube to the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat to low and add the heavy whipping cream. Stir constantly until the sauce thickens slightly, about 5 minutes. (5 minutes)

Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange the medallions on a serving platter and spoon the cream sauce over the top. Serve immediately.