weregoingtodw
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- Joined
- May 16, 2004
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Tonight is pork tenderloin with pesto cream sauce. 
I LOVE this recipe, it is delish both with and without the pesto cream sauce.
Giving credit to its originator: http://cookingchat.blogspot.com/2006/12/pork-tenderloin-with-pesto-cream-sauce.html
Pork Tenderloin with Pesto Cream Sauce
2 ½ lbs pork tenderloin
For the marinade
4 cloves garlic
handful of basil
needles from a 4 inch sprig rosemary
2 tbsp balsamic vinegar
¼ cup red wine
3 tbsp water
For the pesto cream sauce
3 tbsp butter
1 shallot, diced
1 garlic, roasted
¼ cup red wine
juices from the roast pork
1 cup heavy cream
3 tbsp pesto
1. Puree the marinade ingredients in a food processor. Place the pork in a large bowl, cover with marinade. Toss to ensure pork is well-covered. Marinade pork in refrigerator for 6-8 hours.
2. Preheat oven to 375 degrees. Place pork in a large roasting pan and put in oven to roast. Roasting time for the pork will be about 20-30 minutes. Turn pork over after 10-12 minutes, and check at 20 minutes. Pork should be cooked to an internal temperature of 155-160 degrees, but should still have a bit of pinkness so that it’s tender. Note it will continue to cook while resting, so you want to take it out a bit before the optimal doneness is reached.
3. Remove pork from oven when done, place on serving platter and tent with aluminum. Reserve juices from roasting pan.
4. Make the pan sauce. Melt the butter in a skillet on medium heat. Add the shallot and sauté until it begins to soften. Squeeze out the roasted garlic and add to the pan along with the reserved juices. Stir in for about 2 minutes until the garlic becomes evenly distributed. Add the red wine and cook down for about 2-3 minutes. Remove from heat, stir in the cream and the pesto.
5. Thinly slice the pork, and serve with cream sauce. This recipe made enough extra sauce for potatoes and a 2nd night of pork chops!
I LOVE this recipe, it is delish both with and without the pesto cream sauce.Giving credit to its originator: http://cookingchat.blogspot.com/2006/12/pork-tenderloin-with-pesto-cream-sauce.html
Pork Tenderloin with Pesto Cream Sauce
2 ½ lbs pork tenderloin
For the marinade
4 cloves garlic
handful of basil
needles from a 4 inch sprig rosemary
2 tbsp balsamic vinegar
¼ cup red wine
3 tbsp water
For the pesto cream sauce
3 tbsp butter
1 shallot, diced
1 garlic, roasted
¼ cup red wine
juices from the roast pork
1 cup heavy cream
3 tbsp pesto
1. Puree the marinade ingredients in a food processor. Place the pork in a large bowl, cover with marinade. Toss to ensure pork is well-covered. Marinade pork in refrigerator for 6-8 hours.
2. Preheat oven to 375 degrees. Place pork in a large roasting pan and put in oven to roast. Roasting time for the pork will be about 20-30 minutes. Turn pork over after 10-12 minutes, and check at 20 minutes. Pork should be cooked to an internal temperature of 155-160 degrees, but should still have a bit of pinkness so that it’s tender. Note it will continue to cook while resting, so you want to take it out a bit before the optimal doneness is reached.
3. Remove pork from oven when done, place on serving platter and tent with aluminum. Reserve juices from roasting pan.
4. Make the pan sauce. Melt the butter in a skillet on medium heat. Add the shallot and sauté until it begins to soften. Squeeze out the roasted garlic and add to the pan along with the reserved juices. Stir in for about 2 minutes until the garlic becomes evenly distributed. Add the red wine and cook down for about 2-3 minutes. Remove from heat, stir in the cream and the pesto.
5. Thinly slice the pork, and serve with cream sauce. This recipe made enough extra sauce for potatoes and a 2nd night of pork chops!
The dough was stuck & tearing, I tried to get the pizza off the paddle & it was just falling apart. So then I tried flipping half of it over & turn it into a giant calzone! Well with the pesto sauce I put in it oozing out, DH said it looked like some kind of ALIEN BLOB!
You are a lucky girl! Be safe with the bad weather!
