Pesto Pork With Polenta

Pesto Pork With Polenta
Photo by www.foodnetwork.com

Ingredients

  • 2 cups fresh parsley leaves (about 1 bunch)
  • 2 cups fresh basil leaves (about 1 bunch)
  • 2 ½ cups coarsely chopped scallions (about 2 bunches)
  • 4 cloves garlic (2 whole, 2 thinly sliced)
  • 2 teaspoons Worcestershire sauce
  • Finely grated zest of 1 lemon, plus juice of 2 lemons
  • ¼ cup plus 1 ½ tablespoons extra-virgin olive oil
  • + 4 more ingredients
    • 1 ½ pounds pork tenderloin
    • Kosher salt and freshly ground pepper
    • 1 14-ounce tube prepared polenta, sliced
    • 1 pound baby spinach

1. Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil. Refrigerate 3/4...

View full recipe at SpringPad

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