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Got this from the most recent Better Homes and Gardens and made it tonight... It smoked up the kitchen a bit, but totally worth it, it was just fantastic... I used a mandoline to do the slices, which was just really kind of fun... I also doubled the amount of zucchini and wrapped the tenderloin pieces in both directions. It was a really pretty presentation on top of being awesome.
1 small zucchini
1 12- to 16-oz pork tenderloin
Olive oil
Salt and pepper
Basil pesto
1. Preheat oven to 450 degrees. Line a cookie sheet with foil.
2. With a sharp knife or vegetable peeler (or mandoline!), cut zucchini lengthwise into 8 thin slices.
3. Cut pork tenderloin crosswise into 4 equal portions. Press meat down with the palm of the hand to flatten slightly.
4. Wrap each tenderloin portion with two zucchini slices. Place on foil in prepared pan. Brush with olive oil and season with salt and pepper.
5. Roast, uncovered, for 18-20 min (12-oz tenderloin) or 25-30 min (16-oz tenderloin) or until meat registers 160 degrees.
6. Spoon some pesto over each tenderloin piece and serve with pesto for dipping.
1 small zucchini
1 12- to 16-oz pork tenderloin
Olive oil
Salt and pepper
Basil pesto
1. Preheat oven to 450 degrees. Line a cookie sheet with foil.
2. With a sharp knife or vegetable peeler (or mandoline!), cut zucchini lengthwise into 8 thin slices.
3. Cut pork tenderloin crosswise into 4 equal portions. Press meat down with the palm of the hand to flatten slightly.
4. Wrap each tenderloin portion with two zucchini slices. Place on foil in prepared pan. Brush with olive oil and season with salt and pepper.
5. Roast, uncovered, for 18-20 min (12-oz tenderloin) or 25-30 min (16-oz tenderloin) or until meat registers 160 degrees.
6. Spoon some pesto over each tenderloin piece and serve with pesto for dipping.
