Pesto Pork Tenderloin

Tasty Pesto Pork Tenderloin

This is my daughter’s favourite meal and after her first week’s skiing holiday with school it seemed the least I could do was cook it for her when she got home as the food had not been great apparently!

This is a cheap tasty meal that needs a little prep up front but once done you can put it in the fridge for the rest of the day and it takes about 10 minutes to cook. You only need 500g of pork tenderloin which is normally less than £3 and normally found in a long thin packet in the meat section. It helps if it is even thickness throughout but not essential.

Perfect with home made chips and a few peas.

Pesto Pork Tenderloin

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium

Ingredients:

  • 500g pork tenderloin (fillet)
  • 80g pine nuts
  • 70g Parmesan cheese grated
  • 20g basil leaves
  • 2 garlic cloves peeled
  • 100ml extra virgin olive oil
  • tbsp olive oil
  • small glass white wine (optional)

Directions:

    • First warm a small pan with a dash of oil in to toast the pine nuts. Toast for a couple of minutes until slightly coloured. Tip them into a food processor with the grated Parmesan, the peeled garlic and the basil. Whizz until smooth then add the extra virgin olive oil with a little salt and pepper and whizz again. This is now ready.
    • For the pork you need to slice into 16 roughly even slices. Place on a large board, cover with clingfilm and bash with a rolling pin until half a cm thin. Pair them up, place a generous dollop of pesto on 8 of them and place the other one on top. These can be chilled until ready.
  1. Raw Pesto Pork Tenderloin

    • When ready to eat, heat some olive oil in a large frying pan (or two if too small) and fry for about 5 minutes each side until brown and cooked through.
    • If you want at this stage you can remove the pork to the serving plates and use a splash of white wine to deglaze the pan creating a little sauce to pour over.

Published on by

Tagged: , , , , , ,

Leave a Reply