Pork tenderloin with rosemary pesto

Pork tenderloin with rosemary pesto
Pork tenderloin with rosemary pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup fresh rosemary leaves

  • 8

    garlic cloves

  • 1/2

    cup olive oil

  • 1

    tablespoon kosher salt

  • 1

    tsp pepper

  • 6

    (3/4 pd ) pork tenderloins, trimmed

  • roasted red pepper sauce

  • sauce

  • 1

    12 oz jar roasted sweet red peppers drained

  • 20

    kalamata olives

  • 1/2

    cup lemon juice

  • 2

    tablespoons balsamic vinegar

  • 2

    tsp capers

  • 2

    tsp anchovy paste

  • 3

    tablespoons olive oil

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

Directions

process rosemary and garlic in food processor and pour oil through food chute slowly. add salt and pepper spread pesto over tenterloins and tie them in pairs with string. place on a rack in broiler pan bake at 350 for 40 minutes let stand 15 minutes before slicing sauce process first 6 in food processor and pour oil add salt and pepper pulse until blended.

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