We made it over hump day this week! Yeah! But sometimes you need a little something special to get you over. This Rosemary Pesto Crusted Pork Tenderloin definitely got our taste buds over the hump. This recipe was fast, easy and delicious! I used leftover pesto sauce (that I made for my Salmon recipe) and applied it to my Rosemary Pesto Crusted Pork Tenderloin. No wasting homemade pesto sauce here in the Kilmer household. If you don’t have the time to make homemade pesto sauce you can always improvise and use store bought pesto sauce…it doesn’t have the same “wow” but in a rush (and to cut down on prep time) it will work and still taste fabulous. I bought my pork tenderloin from Trader Joe’s. Pork tenderloin is naturally lean and cooks up quickly, lending itself perfectly to a no-fuss weeknight meal. You can have a healthy inexpensive meal on the table in under an hour!
Do something for you today, we all deserve it!
Hope you survived Hump Day.
Ali in the Valley
Photo by Ali:
Pesto Crusted Pork Tenderloin…
Flavorful Pork Tenderloin
1/3 cup Dijon mustard
2 tablespoons freshly ground black pepper
1 tablespoon freshly chopped rosemary leaves (plus 4 sprigs rosemary, with hard woody stems)
1/4 cup lightly packed fresh basil
2 tablespoons packed fresh parsley
2-1/2 teaspoons olive oil
1/4 teaspoon minced garlic
5 large garlic cloves (2 cloves minced, 3 cloves smashed)
1 pork tenderloin (about 1-pound)
2 slices maple bacon
In a small bowl or a small blender (bullet) mix together the Dijon mustard, fresh ground black pepper, chopped rosemary, minced garlic, and pesto ingredients and mix well.
Rub the mustard/pesto mixture over the surface of the tenderloin and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloin and top with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips or not!
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloin registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!