Saturday, May 1, 2010

BH&G recipe:

Zucchini-wrapped pork
1 small zucchini
12 16oz pork tenderloin
olive oil
1/3 cup basil pesto
small basil leaves, watercress or arugula (optional)

-Pre heat oven to 450. Line a baking pan with foil. With sharp knife or veg peeler, cut zucchini lengthwise in thin slices. (you will need 8) Cut pork crosswise into 4 equal portions. Press meat down into palm of hand to flatten slightly.
-Wrap each tenderloin into 2 zucchini slices and place on pan. Brush lightly with olive oil and dash with salt/pepper.
-Roast uncovered for 25-30 mins. Spoon pesto over just before serving and garnish with basil leaves, watercress or arugula.

I saw this in my BH&G mag this week and thought it sounded like an interesting twist to pork. I am planning on trying it this week for dinner & maybe for book club in a couple weeks!
Happy Saturday! Keep on Cooking!

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