Pesto Pork With Polenta
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cloves
Garlic (2 whole, 2 thinly sliced)2 tsps
Worcestershire Sauce680 g
Pork Tenderloin450 g
Baby SpinachDirections:
1
Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F
2
Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor
3
With the motor running, add 1/4 cup olive oil
4
Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas
5
Coat the pork with 1/4 cup of the remaining pesto
6
Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper
7
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
8
Add the pork and brown all over, about 4 minutes
9
Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes
10
Meanwhile, cook the polenta as the label directs
11
Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat
12
Add the sliced garlic and cook 1 minute
13
Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes
14
Slice the pork; serve with the polenta, spinach and remaining pesto mixture
15
Season with salt and pepper
16
Per serving: Calories 464 Fat 18 g (Saturated 4 g) Cholesterol 111 mg Sodium 628 mg Carbohydrate 34 g Fiber 8 g Protein 41 g Photograph by Antonis Achilleos