Pesto Sauce Pork Tenderloin
Tomato-Basil Squash and Roasted Asparagus
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- 1 (1-lb) pork tenderloin, trimmed
- 1 Tbsp olive oil
- ⅔ cup heavy cream
- ⅓ cup freshly grated Pecorino Romano cheese (or use Parmesan)
- 3 Tbsp pesto
Instructions
- Preheat oven to 425°F. Sprinkle pork with salt and pepper, if desired. Brown pork on all sides in hot oil in an overproof skillet over medium-high heat 4 minutes. Transfer skillet to oven.
- Bake 12 to 15 minutes or until a meat thermometer inserted reads 145°F. Let stand 3 minutes.
- Meanwhile, bring cream to a rolling boil in a small saucepan over medium heat; reduce heat, and cook until thickened. Remove from heat; stir in cheese and pesto. Serve sauce with pork.
Side Dish Ingredients
- 1 spaghetti squash
- 1½ lb asparagus, trimmed
- 3 Tbsp olive oil, divided
- 1 tsp garlic salt, divided
- 1 Roma tomato, chopped
- 3 Tbsp chopped fresh basil
Side Dish Instructions
- Pierce squash several times with a fork. Microwave at HIGH 10 minutes or until just softened; let stand 5 minutes.
- Preheat oven to 425°F. Toss asparagus with 2 Tbsp oil and ½ tsp garlic salt on a large rimmed baking sheet. Spread in a single layer. Bake 10 minutes or until tender.
- Cut squash in half lengthwise; remove seeds. Use a fork to scrape flesh into spaghetti-like strands.
- Cook 3 cups squash strands in 1 Tbsp hot oil in a large skillet over medium-high heat 2 minutes, stirring often.
- Stir tomato, basil, and ½ tsp garlic salt into squash strands.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
365
|
128
|
493
|
| Fat (g) | 26 | 10 | 36 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 558 | 234 | 792 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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