Pesto Pork With Polenta

Name: Pesto Pork With Polenta
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby spinach; 397 grams prepared polenta, sliced; 473 milliliters fresh basil leaves (about 1 bunch); 473 milliliters fresh parsley leaves (about 1 bunch); 1 Finely grated zest of lemon, plus juice of 2 lemons; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 680 grams pork tenderloin; 591 milliliters coarsely chopped scallions (about 2 bunches); 4 cloves garlic (2 whole, 2 thinly sliced); 2 teaspoons Worcestershire sauce

Pesto Pork With Polentan is a gluten free and dairy free condiment. This recipe makes 4 servings with 450 calories, 42g of protein, and 21g of fat each. This recipe covers 51% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 40 minutes. Head to the store and pick up baby spinach, kosher salt and pepper, olive oil, and a few other things to make it today.

Instructions

Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil. Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas. Coat the pork with 1/4 cup of the remaining pesto.

Ingredients you will need

Worcestershire Sauce

Whole Garlic Cloves

Lemon Zest

Olive Oil

Green Onions

Parsley

Basil

Juice

Lemon

Pesto

Peas

Pork

Equipment you will use

Food Processor

Baking Sheet

Oven

Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Pesto

Water

Equipment you will use

Bowl

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the pork and brown all over, about 4 minutes.

Ingredients you will need

Pork

Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes. Meanwhile, cook the polenta as the label directs.

Ingredients you will need

Polenta

Equipment you will use

Baking Sheet

Kitchen Thermometer

Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the sliced garlic and cook 1 minute.

Ingredients you will need

Garlic

Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes. Slice the pork; serve with the polenta, spinach and remaining pesto mixture. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Polenta

Spinach