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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pork Tenderloin with Red and Green Pesto Recipe

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This recipe for Pork Tenderloin with Red and Green Pesto is from The Clark, Flannery, Rhoads/Warner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 whole pork tenderloins, about 1 lb.
1/4 cup of basil pesto
1/4 cup of sundried tomato pesto
1/4 cup of cr. cheese, room temperature
1/4 cup of seasoned breadcrumbs
Directions:
Directions:
Butterfly pork tenderloin by cutting slit about 1/3 into the pork. Then keep cutting gently, while rolling tenderloin in the opposite direction. At the end you will have about 8x11 piece of pork of equal thickness.Cover pork with plastic wrap and pound until 1/8 inch thick.
Spread 2 tbl. of pesto onto each tenderloin, sprinkle 2 tbl. of breadcrumbs, spread 2 tbl. cream cheese, then spread on 2 tbl. of sundried tomato pesto. Repeat with second tenderloin.
Roll up widthwise, starting from the smallest end and secure with toothpicks.
Turn grill on to medium heat . Add pork and cook about 4/5 minutes per side ( 10 min. ) total. Remove from heat.
Cut pork into 1 inch tick pieces. Serve with orzo and a salad.
Number Of Servings:
Number Of Servings:
4

 

 

 

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