Name: Pesto Pork With Polenta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 cups fresh parsley leaves (about 1 bunch); 2 cups fresh basil leaves (about 1 bunch); 2 1/2 cups coarsely chopped scallions (about 2 bunches); 4 cloves garlic (2 whole, 2 thinly sliced); 2 teaspoons Worcestershire sauce; Finely grated zest of 1 lemon, plus juice of 2 lemons; 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil; 1 1/2 pounds pork tenderloin; Kosher salt and freshly ground pepper; 1 14-ounce tube prepared polenta, sliced; 1 pound baby spinach

Directions

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. 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. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown all over, about 4 minutes. 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. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add the sliced garlic and cook 1 minute. 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.
Per serving:
Calories 464
Fat 18 g (Saturated 4 g)
Cholesterol 111 mg
Sodium 628 mg
Carbohydrate 34 g
Fiber 8 g
Protein 41 g