Pesto Pork With Polenta

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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. 
  2. Per serving: 
  3. Calories 464
  4. Fat 18 g (Saturated 4 g)
  5. Cholesterol 111 mg
  6. Sodium 628 mg
  7. Carbohydrate 34 g
  8. Fiber 8 g
  9. Protein 41 g
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