Monday, July 9, 2012

Week 28: Tenderloin with Pesto

The Recipe
400g pork tenderloin
100g parma or other airdried ham
2 tbsp pesto

Preheat the oven to 175C. Coat the tenderloin with pesto and wrap it in the parma ham. Bake for 30 minutes or until done.

Serve with potatoes and tomato-mozzarella salad.

The Verdict
Super-easy to make, and DH LOVED it. Personally I found it much, much, MUCH too salty, but then DH always tends to add extra salt to anything I make - and he didn't to this, so that's gotta count for something! I don't know that I'll be making it again though... or if I do, I'll probably use less pesto and less parma ham both.

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