Baked pork with polenta and pesto sauce
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 464, total fat 18 G., saturated fats 4 G., proteins 41 G., carbohydrates 34 G., fiber 8 G., cholesterol 111 mg, sodium 628 mg, sugar - G.
Calories 464, total fat 18 G., saturated fats 4 G., proteins 41 G., carbohydrates 34 G., fiber 8 G., cholesterol 111 mg, sodium 628 mg, sugar - G.
Baked pork with polenta and pesto sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups fresh parsley leaves (about 1 bunch)
- 2 tbsp. fresh leaves basilica (approximately 1 bunch)
- 2.5 cups coarsely chopped green onions (about 2 bunches)
- 4 cloves garlic (leave 2 cloves whole, cut 2 cloves into thin slices)
- 2 tsp Worcestershire sauce
- Finely grated zest of 1 lemon
- Juice of 2 lemons
- 1/4 cup and 1.5 tablespoons olive oil
- 700 g pork tenderloin
- Salt and freshly ground pepper
- 400 grams of finished product polenta, cut into slices and heat in the microwave
- 450 g of young spinach
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Recipes with similar ingredients: parsley, basil, green onions, garlic, Worcestershire sauce, lemon zest, lemon juice, pork, polenta, spinach, pesto sauce
Cooking the dish according to the recipe:
- Place the baking tray in the lower part of the oven and heat to 230°C.
- Prepare pesto sauce: In a food processor or blender, puree the parsley, basil, green onions, garlic cloves, Worcestershire sauce, lemon zest, and juice of 1 lemon. Add 1/4 cup olive oil and blend again. The finished pesto sauce can be refrigerated for several days.
- Rub the pork with 1/4 cup pesto sauce. In a bowl, combine 1/2 cup pesto sauce with 1 tablespoon hot water and the remaining lemon juice. Season with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook until golden brown on all sides, about 4 minutes. Transfer the pork to a hot baking sheet and roast until a meat thermometer inserted into the pan reads 145°F (65°C), about 15 minutes.
- Heat 1/2 tablespoon olive oil in the same skillet over medium heat. Add sliced garlic and cook for 1 minute. Add spinach, 3 tablespoons pesto mixture, and 1/4 cup water. Cook, stirring, until the spinach leaves are wilted, 3 minutes. Slice the pork and serve with polenta, spinach, and the remaining pesto.
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