Pork and pesto taste lovely together. The juicy berries and tomatoes with the delicious mushrooms, basil, leek and cashew, add lovely taste to this dinner dish.
All my recipes are for 2 servings!
- 14 oz (400 g) pork tenderloin
- 2 tbsp olive oil
- ½ teaspoon of salt
- 6 twists from Pasta Rossa spice grinder (or black pepper)
- 4 teaspoons of pesto
- 10 strawberries
- 1 small can (tin) with mushrooms
- 4 tbsp white wine or water
- ½ leek
- 16-20 basil leaves
- 10 cherry tomatoes
- ½ cup (120 ml) cashew nuts
- ½ cup parmesan cheese flakes
- Balsamic glaze
How to prepare:
Heat up the oven to 410 F (210 C). Take a non-stick oven pan and a frying pan.
Clean the pork tenderloin and cut it in half. Pan-fry the pork halves in olive oil 1 minute on each four sides on medium high heat. Transfer the pork to the oven pan. Season with salt and Pasta Rossa (or black pepper). Add the mushrooms to the oven pan. Put the dish into the oven for 20 minutes. When 15 minutes have passed sprinkle a little white wine or water on the dish, so the mushrooms and the pork do not dry.
While the pork is cooking in the oven, wash the basil leaves, the leek and the tomatoes. Cut the tomatoes in half. Cut the strawberries and the leek into slices.
When the pork is ready, take it from the oven and let it rest for 2 minutes. Cut the pork into 1” (25 mm) slices and divide between the two plates. Season the pork with delicious pesto.
Divide the leek, the tomatoes, the cashew, the strawberries, the parmesan flakes and the basil leaves between the plates. Drizzle balsamic glaze on the dish.