Texas Style Pesto with Pork Tenderloin and Spanish Rice
The recipe Texas Style Pesto with Pork Tenderloin and Spanish Rice is ready in roughly 1 hour and 15 minutes and is definitely a super gluten free option for lovers of European food. One portion of this dish contains about 64g of protein, 48g of fat, and a total of 1052 calories. For $4.27 per serving, you get a condiment that serves 4. Head to the store and pick up bell pepper, bell pepper, olive oil, and a few other things to make it today.
Instructions
Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
To prepare the Spanish rice, heat the olive oil in a large pot over medium heat.
Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes.
Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
Preheat the oven to 350 degrees F.
In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork.