Monday, June 21, 2010
*From Better Homes and Gardens magazine, May 2010
Prep: 35 minutes
12-16 oz. pork tenderloin
1/3 cup purchased basil pesto
1. Preheat oven to 450 degrees. Line a baking sheet with foil; set aside. With a sharp knife* or vegetable peeler, cut zucchini lengthwise in thin slices (you'll need at least 8 slices). Cut pork tenderloin crosswise into 4-5 equal portions. Press meat down with the palm of hand to flatten slightly.
2. Wrap each tenderloin portion with 2-4 zucchini slices. Place on prepared pan. Lightly brush or drizzle olive oil; sprinkle with salt and pepper.
3. Roast, uncovered, 18-20 minutes (12-oz. tenderloin) or 25-30 minutes (16-oz.), or until meat registers 160 degrees.
4. Spoon some of the pesto over each tenderloin just before serving.
*If using a knife, first cut a thin lengthwise piece off so the zucchini lies flat and doesn't roll off the cutting board, then slice thinly.