Ingredients: (All bought fresh), Feeds two adultsBroccoli, Yellow bell pepper, Asparagus, Fennel, Onion, Sweet potato, Squash, Basil (dried or fresh).
Pork tenderloin (one pound size), sun dried toamtoes in oil, store bought chopped garlic, sea salt, fresh ground pepper, parmesan cheese.
Pre-heat the oven to 400 degrees F
Cut the veggies in approximately equally large bite sizes. Put them in a large ziplock bag. Add olive oil (about 5 table spoons) sea salt and fresh gound pepper. Close the bag and shake it well until the oil is distributed. Pour the veggies in a baking pan.
Sear the port tenderloins in butter until golden brown. Chop the sun dried tomatoes, garlic, sea salt, pepper and parmesan cheese to a pasto. Put the terderloins on a piece of tin foil.
Put the pesto on the tenderloin and wrap it in the tin foil - but not too tight so it leaves room for the juices. The edges of the tin foil should be folded upwards.
Put the veggies and tenderloin in the oven. The veggies needs 45 minutes; stir them gently every 15 minutes. Put the terderloin in the oven for 35 minutes. While the veggies cook the last ten minuts, take the tenderloin out and let it sit until veggies are done.
TIPS: Be careful opening the tinfoil. There is a lot of juice in there that you want to use as a sauce.
this was very very tender and full of flavor. it was also low fat and very healthy and if i recall it took him about 30 minutes in the kitchen. We had a lot left over for the next night and even some for my salad the following day which was great. I'm impressed with how simple it is to make the pesto and how much flavor it added to the entire meal. great job.
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I cooked this tonight, very tasty, thank you
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