This is a two-for-one recipe today, since I’ve been less than diligent with posts lately! I was out of town this past weekend in Asheville, NC. They have such a thriving local food culture — tons of restaurants featuring local and sustainable ingredients, supporting their local farms and the environment. It was really cool and I’d love to see more towns like that! The good news is that places like this are getting easier and easier to find. Let’s continue to show these types of cities that we appreciate the way they do business!
Anyway, we got back just in time for a snowstorm to hit us today. After being able to sit outside drinking beer in Asheville, I knew I’d need a way to cope with the 6 inches of snow today. Pesto to the rescue! It just tastes like summer, doesn’t it? Luckily I have a nice big batch in my freezer so I pulled out about half a cup’s worth of cubes.
I coated a butterflied pork tenderloin with half and tossed some potatoes and carrots with the other half. Into the oven for about 40 minutes and out comes a dinner to warm you up. If only our grill weren’t buried in the snow, it might as well have been summer.
Pesto Pork TenderloinYou will need to butterfly the tenderloin to make this, but as long as you have a sharp knife, you’ll be fine. You can either make one cut and pound it flat or two cuts and hope you don’t slice through like I did (oops — it still tastes great, though).
- pork tenderloin
- 1/2 cup pesto
- sun-dried or roasted tomatoes
- Parmesan cheese
- salt and pepper
- kitchen twine
- 1.5 lb potatoes
- .5 lb carrots
- Preheat oven to 400 degrees. Butterfly the tenderloin. Spread a generous layer (about 1/4 cup) of pesto on top, then add a row of cheese at one end and top with tomatoes. Roll up the tenderloin into a log and tie with kitchen twine to secure. Place into a large baking dish.
- Cut the carrots and potatoes into approximately equal-sized chunks. Place the potatoes in a large bowl and cover with cold water. Let sit for about 5 minutes –the starches will leech out into the water. Drain and dry well. Add carrots and toss the veggies with the remaining pesto. Add to the baking dish in a single layer (or do the pork and veg in two separate dishes).
- Bake for 30-40 minutes, or until the pork is cooked through to 150 degrees and the veggies are tender. Let the pork rest for 5-10 minutes before serving. Pass extra grated Parmesan for garnish!