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In a food processor combine spinach, parsley, basil, pine nuts, garlic, feta cheese and a little oil. Blend and add remainder of oil reserving 2 tablespoons. You don''t want to make this too smooth. Better to have more of a paste as this will mostly be used for stuffing.
Use a sharpening steel to poke hole in center of both pieces of pork tenderloin. Use fingers afterwards to expand holes. With a piping bag (or freezer baggie with corner cut out) stuff pork tenderloin. Reverse 1/4 cup of stuffing mixture and return to food processor. Add a little more oil to make smooth (pesto consistancy).
In a oven safe skillet, add 2 tablesppons oil and heat. Salt and pepper pork terderloin then brown turning it every 3 to 5 minutes until golden all around then place skillet in pre-heated oven at 350F for 15 minutes. Remove and tent for 5 minutes.
Cook pasta until al dente and drain. Returned to pot and mix with remainder of pesto (except 2 tablespoons).
Slice pork tenderloin into thin slices, place onto of tagliatelle and top with last of pesto.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 361 | ||
Calories from Fat: 230 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 97.9mg | 30 % | |
Sodium 329.7mg | 11 % | |
Potassium 669.5mg | 18 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.9g | ||
Protein 30g | 43 % | |
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: 361
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