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Ingredientes
- 1 x pork tenderloin (about 1 lb.)
- 2 x cloves garlic, crushed
- 2 Tbsp. chopped fresh thyme
- 3 Tbsp. extra virgin olive oil
- 1 x onion, finely minced
- 1 x carrot, minced
- 1 stalk celery, finely minced
- 8 ounce small shaped pasta
- 1 c. fresh or possibly thawed frzn peas
- 2 x zucchini, coarsely minced
- 1 x red bell pepper, seeded, deribbed and minced
- 3 x roma (plum) tomatoes, peeled, seeded and minced
- 2 Tbsp. pesto sauce (homemade or possibly store-bought)
- 1Â 1/2 c. canned low-salt chicken broth
Direcciones
- With a sharp knife, make 4 shallow crosswise cuts across top of tenderloin.
- Mix garlic, thyme and 2 Tbsp. oil. Rub mix into pork. Roll plastic wrap around it and let sit for 1 hour.
- Preheat oven to 350 degrees. Heat remaining 1 Tbsp. extra virgin olive oil in a medium, heavy saucepan over low heat. Add in onion, carrot and celery. Cover and cook for 15 min. Set aside.
- In a large pot of boiling salted water, cook pasta for about 10 min, or possibly till al dente. Drain, rinse with cool water, drain again, and set aside.
- Meanwhile, brown tenderloin on all sides in an ovenproof skillet over medium heat. Place in oven and bake 15 min.
- Add in peas, zucchini, bell pepper and tomatoes to vegetables. Mix well and heat through. Stir pesto into broth and add in to pan. Increase heat and simmer 5 min. Add in pasta, stir well, and turn off heat. Cut tenderloin into 1/4 inch-thick crosswise slices. Serve in warmed bowls over a bed of vegetable mix.
- Wine recommendation: Cornas, Gigondas, Cotes-du-Rhone, California syrah.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1870g | |
| Calories 1163 | |
| Calories from Fat 582 | 50% |
| Total Fat 65.53g | 82% |
| Saturated Fat 11.05g | 44% |
| Trans Fat 0.05g | |
| Cholesterol 157mg | 52% |
| Sodium 781mg | 33% |
| Potassium 4095mg | 117% |
| Total Carbs 75.83g | 20% |
| Dietary Fiber 21.6g | 72% |
| Sugars 35.99g | 24% |
| Protein 77.51g | 124% |
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