Pork and Pesto Tortellini

Directions

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1. Wash hands with soap and water.
2. Preheat oven to 375 degrees Fahrenheit; line rimmed baking pan with aluminum foil. In small bowl, stir garlic and 1 tablespoon oil.
3. Sprinkle tenderloin with salt and pepper; rub with garlic mixture. Wash hands after handling raw pork. In large skillet, heat butter and remaining 1 tablespoon oil over medium-high heat; add tenderloin and cook 6 minutes or until browned, turning to brown all sides. Transfer to prepared pan; bake 10 minutes or until internal temperature reaches 145 degrees Fahrenheit. Transfer pork to cutting board; loosely tent with aluminum foil and let stand 10 minutes.
4. In same skillet, heat stock and crushed red pepper to a boil over medium-high heat, scraping browned bits from bottom of skillet with wooden spoon. Add cheese rinds; reduce heat to medium-low and cook 15 minutes or until reduced by half, stirring occasionally. Remove and discard rinds. Makes about 1 1/4 cups.
5. Prepare tortellini as label directs; drain. Add tortelini to stock mixture; stir to coat. Makes about 2 1/2 cups.
6. Thinly slice pork. Divide tortellini mixture into 4 bowls and sprinkle with grated cheese; top with pork and pesto.