This recipe is very easy
Pork Tenderloin With Pesto
Ingredients
Preparation
In The Oven
- In a dish, coat pork tenderloins with pesto. Season with salt and pepper. Cover and marinate for 30 minutes to 12 hours in the fridge.
- Place oven rack in middle position and preheat oven to 190 °C (375 °F).
- Arrange tenderloins on a baking sheet lined with parchment paper.
- Bake for approximately 15 minutes or until a thermometer inserted in the centre of a tenderloin reads 60 °C (140 °F) for pink doneness. Transfer to a plate and cover with aluminum foil. Let stand for 10 minutes.
- Meanwhile, cook brocolini in a pot of salted boiling water until desired doneness. Remove from water with a skimmer and set aside in a bowl.
- Cook pasta in the same cooking water until al dente. Drain and return to the pot. Add remaining ingredients and mix well to combine. Season with salt and pepper. Slice meat and serve with brocolini and pasta.
On the BBQ
- In a dish, coat pork tenderloins with pesto. Season with salt and pepper. Cover and marinate for 30 minutes to 12 hours in the fridge.
- Preheat barbecue to medium heat.
- Grill the pork tenderloins on every side for about 15 minutes or until the meat's temperature reaches 60 °C (140 °F) for a medium rare piece of meat.
- Set aside on a plate and let rest 5 minutes before serving.
Nutritional value (per serving)
- 572 calories
- 48 g of protein
- 19 g of fat
- 52 g of carbohydrates
- 2 g of fibre
- 2 g of sugar
- 470 mg of sodium
