Grilled Pork Tenderloins with Rosemary Pesto

Grilled Pork Tenderloins with Rosemary Pesto
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  • ¼ cup chopped walnuts
  • ½ cup olive oil, divided
  • 2 tablespoons Creole mustard
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • Garnish: fresh rosemary sprigs
  • 6 to 10 fresh rosemary sprigs
  • + 2 more ingredients
    • 3 garlic cloves, chopped
    • 4 (1/2- to 3/4-pound) pork tenderloins

Remove leaves from rosemary sprigs, and measure 3/4 cup leaves. Soak rosemary stems in water; set aside. Process rosemary leaves, walnuts, mustard, and garlic in a food processor until smooth, stopping to scrape down sides. With processor running, pour 1/4 cup oil through food chute in a slow str...

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