| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| 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
Instructions
- 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
Nutrition Facts
| Calories | 464 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 111 milligrams |
| Sodium | 628 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 8 grams |
| Protein | 41 grams |
Reviews
Quickest Sunday dinner ever!! Although I made major substitutions, overall it made for a successful dish. I only had 2 pork chops left and since I didn’t have fresh herbs to make pesto, I simply marinated the pork with dry herbs and the remaining ingredients. I seared the chops on the stove (10 minutes on each side and substituted the polenta with couscous mixed with frozen spinach seasoned with fresh garlic, salt and pepper. Magnifico!