Here, quick-cook pork tenderloins are dressed with a wonderful parsley-almond pesto that's ready in a few pulses of the food processor. It's one of our favorite dishes.
Credit: 15-Minute Feasts by Tonia George, Sara Lewis and Louise Pickford
- 2 pork tenderloin fillets, about 13 ounces each
- 6 tablespoons extra virgin olive oil
- 2 ounces blanched almonds
- 1 garlic clove, crushed
- 1 bunch flat-leaf parsley
- 2 tablespoons freshly grated Parmesan cheese
- Salt and pepper
- To serve
- Boiled new potatoes
- Green salad
Trim off any gristle from the pork fillets, cut them in half crossways and season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan and fry the meat for 2 to 3 minutes until browned on all sides. Transfer to a roasting dish and cook in a preheated oven, 375 degrees F, for 15 minutes, until cooked through. Remove from the oven, wrap in foil and leave to rest for 5 minutes.
Meanwhile, dry-fry the almonds in a clean frying pan, stirring until browned; allow to cool slightly. Place in a food processor with the garlic, parsley, remaining oil and salt and pepper. Blend to form a fairly smooth paste. Stir in the Parmesan and adjust the seasoning if necessary.
Slice the pork, arrange it on plates with any pan juices and serve it with boiled new potatoes and salad drizzled with spoonfuls of the pesto.
Kitchen shears make quick work of trimming the fat from meat. Shop for kitchen shears.
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