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Pork Tenderloin with Pesto

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Ingredients

Adjust Servings:
1 large bunch Basil
2 Garlic cloves
2 tbs Pine nuts
2 tbs freshly grated Parmesan cheese
5 tbs Olive oil
Salt
Freshly Ground pepper
2 Pork tenderloin about 11 oz each
8 thin slices Prosciutto
Reynolds Wrap Heavy Duty Aluminum Foil

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Pork Tenderloin with Pesto

Cuisine:

    Amazing Pork Tenderloin dish with Pesto

    • 85 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pork with pesto with French and fig mustard cream as side dishes. Perfect with a hearty red wine.

    Featured image:
    Pork Tenderloin with Mint Pesto
    by mysweetandsaucy @ flickr

    Steps

    1
    Done

    For pesto, rinse basil, shake dry and pinch off leaves.

    2
    Done

    Peel garlic and chop coarsely.

    3
    Done

    Finely chop basil, garlic, pine nuts and Parmesan in a blender.

    4
    Done

    Pour in 4 tbs olive oil and blend.

    5
    Done

    Season to taste with salt and pepper.

    6
    Done

    Brush oil onto the shiny side of two pieces of aluminum foil (about 12x18 inches).

    7
    Done

    Rinses tenderloins, pat dry with paper towels and brush on all sides with pesto.

    8
    Done

    Wrap 4 slices prosciutto around each pork fillet and then wrap each one in foil. Marinate meat in the refrigerator for 30 minutes.

    9
    Done

    Grill pork tenderloins 35 minutes, turning occasionally. Then leave meat on the rack for 10 minutes where it isn’t very hot.

    10
    Done

    Unwrap tenderloins and slice diagonally.

    11
    Done

    *Mustard cream

    Combine 4 oz Mascarpone, 1 tbs fig jam (may substitute apricot jam) and 3 tsp hot mustard.

    12
    Done

    Season to taste with salt, pepper and 1 tsp lemon juice.

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