Try leftover pesto with pasta or make a mexican pizza
Prep a roasting pan and rack.
Prep pesto in a blender or food processor: process all but oil until well combined. With machine running, gradually add oil. Process until well combined. If the pesto is too thick, add a teasp or so of lime juice.
Preheat oven to 425 degrees.
Butterfly the meat by cutting it lengthwise, almost in half. Lay out flat. Cover meat with plastic wrap. Use the flat side of a meat mallet to pound meat to a 1/4 inch thickness.
Spread 1/4 cup of pesto over cut surface of t'loin. Roll up t'loin from one of the short ends and tie in several places to secure. [can be wrapped at this point and refrigerated 4 - 6 hours before cooking]
Place meat on prepared pan/rack and roast uncovered for 20 mins. Then, turn meat over and roast 10-20 mins more. Remove from oven and let stand 5 mins.
Meanwhile, prepare tomato sauce: Saute onions and garlic in a little oil till tender, about 5 mins. Stir in remaining sauce ingredients, bring to a boil then reduce heat and simmer uncovered for 5 min or so until desired consistency.
cut port into medallions and serve with tomato sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 202 | ||
Calories from Fat: 71 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 434.6mg | 15 % | |
Potassium 711.4mg | 19 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 6g | ||
Protein 25.1g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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