This week’s recipe is one of my favorites. Seared pork tenderloin with pesto potato hash and pan gravy. I know it sounds complicated but it’s really not. I like to make fresh pesto especially in the summertime when I grow my own basil. It is so much cheaper than buying the fresh at the store. If you have bunch of herbs leftover at the end of the season just dry them and grind them into your own herb blends. So I will start with the pesto recipe first and go from there.

What you’ll need:

  • Fresh basil with most of the stems removed
  • fresh garlic cloves
  • pinenuts
  • grated Parmesan cheese
  • olive oil
  • salt and pepper to taste

Here we go!

  1. In a food processor (I used a nutribullet but it will take a bit more work) combine basil, garlic, and pinenuts and pulse until fine.
  2. Add Parmesan cheese and slowly add olive oil until it forms a paste
  3. taste before you add the salt and pepper because the cheese can tend to be salty

Chef’s note: you can use other types of nuts as well. Pinenuts are traditional but can also be costly. I have used cashews and peanuts before just make sure they are raw (not roasted or salted)

The potato hash is very simple yet delicious because of the time you took to make the pesto.

What you’ll need:

  • 2 red potatoes diced small
  • 2 carrots small diced (I used baby carrots and sliced them, use what you have on hand)
  • 1/4 onion small diced
  • 2 Tbsp of the pesto

Here we go!

  1. Combine all the vegetables in a oven safe dish
  2. Stir in pesto
  3. Bake at 350 for 45 min to an hour

Whew! now that the hard part is over lets move on to the pork

For the pork tenderloin I do a cross between braising and pan frying.

What you’ll need:

  • 1 pork tenderloin
  • 1/2 rough chopped onion
  • 1 cup rough diced celery (use the leaves as well for great flavor)
  • 1/2 cup rough chopped carrots (you can leave the peel on you are straining them out later)
  • 2 Tbsp tomato paste
  • 1 Tbsp Italian seasoning
  • 1 cup of chicken broth

Here we go!

  1. In a non coated skillet heat 3 Tbsp of oil over medium heat.
  2. When the oil is hot sear the pork tenderloin on all sided until you get a nice color on all sides.
  3. Take the pork out of the skillet
  4. Add vegetables and tomato paste to the skillet
  5. When the vegetables are soft add your broth.
  6. Scrape the charred bits off of the pan with a spoon.
  7. Add tenderloin back to the pan on top of the vegetables
  8. Cover the skillet and bake in a 350 degree oven until the pork reaches an internal temperature of 145.
  9. Remove from skillet and let rest for 5-8 minutes
  10. Strain the vegetables out of the skillet and reserve the liquid for over the pork
  11. Slice and serve.

I really hope you enjoy this and let me know how you liked it. Even better let me know how you alter it to your own tastes.

gaston gym