1. Preheat oven to 500. Place pork tenderloins on a rimmed baking sheet.
2. Combine olive oil, lemon zest/juice, garlic, thyme, rosemary, salt and pepper in a small bowl. Pour over the meat and roast in the hot oven for 20 minutes.
3. Meanwhile, place the pesto ingredients in a food processor and pulse to combine.
4. Let pork tenderloin rest for 10 minutes, then slice. Spread pesto onto serving plates and top with pork. Spoon any pan juices over the top.
Garlic Herb Roasted Pork Tenderloin with Pistachio Pea Pesto
Serves 6
All you need:
2 (1 1/2 pound) pork tenderloins, trimmed
1/4 cup olive oil
Zest and juice of 1 lemon
3 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
Pesto
1/2 cup frozen peas, thawed
10 fresh basil leaves
5 fresh mint leaves
2 garlic cloves, finely chopped
1/4 cup shelled pistachios
1/4 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/2 teaspoon crushed red pepper flakes
Salt and pepper, to taste
All you do:
1. Preheat oven to 500. Place pork tenderloins on a rimmed baking sheet.
2. Combine olive oil, lemon zest/juice, garlic, thyme, rosemary, salt and pepper in a small bowl. Pour over the meat and roast in the hot oven for 20 minutes.
3. Meanwhile, place the pesto ingredients in a food processor and pulse to combine.
4. Let pork tenderloin rest for 10 minutes, then slice. Spread pesto onto serving plates and top with pork. Spoon any pan juices over the top.