Sunday, April 1, 2018

Garlic Herb Roasted Pork Tenderloin with Pistachio Pea Pesto

Nothing beats a dish that looks and tastes gourmet, but is ready in under 25 minutes. Pork tenderloin is one of my favorite meats because it's super lean and juicy and it cooks quickly, making it a great option for a weeknight meal. The sweet pea pesto celebrates the flavors of spring and pairs perfectly with the garlicky pork, making this a great meal to share with friends as we finally start to enjoy the spring months ahead. Serve this with quinoa or roasted veggies for a beautiful, balanced meal.

1. Preheat oven to 500. Place pork tenderloins on a rimmed baking sheet.

2. Combine olive oil, lemon zest/juice, garlic, thyme, rosemary, salt and pepper in a small bowl. Pour over the meat and roast in the hot oven for 20 minutes.


3. Meanwhile, place the pesto ingredients in a food processor and pulse to combine.


4. Let pork tenderloin rest for 10 minutes, then slice. Spread pesto onto serving plates and top with pork. Spoon any pan juices over the top.





Garlic Herb Roasted Pork Tenderloin with Pistachio Pea Pesto
Serves 6

All you need:
2 (1 1/2 pound) pork tenderloins, trimmed
1/4 cup olive oil
Zest and juice of 1 lemon
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper

Pesto
1/2 cup frozen peas, thawed
10 fresh basil leaves
5 fresh mint leaves
2 garlic cloves, finely chopped
1/4 cup shelled pistachios
1/4 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste

All you do:
1. Preheat oven to 500. Place pork tenderloins on a rimmed baking sheet.
2. Combine olive oil, lemon zest/juice, garlic, thyme, rosemary, salt and pepper in a small bowl. Pour over the meat and roast in the hot oven for 20 minutes.
3. Meanwhile, place the pesto ingredients in a food processor and pulse to combine.
4. Let pork tenderloin rest for 10 minutes, then slice. Spread pesto onto serving plates and top with pork. Spoon any pan juices over the top.

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