Behind the Recipes
Pan-Seared Pork Tenderloin with Pistachio Pesto by Scott Gottlich
Makes 4-6 servings
INGREDIENTS:
2 pounds pork tenders (cleaned)
½ cup shelled pistachios
1 bunch parsley
3 cloves garlic
¼ cup olive oil
1 lemon
2 bunches asparagus
1 pound fingerling potatoes
2 oz. unsalted butter
Neutral cooking oil
Salt and pepper
PREPARATION:
For the pesto: Place pistachios and garlic in food processor and blend. Slowly add half of the oil. Add all of the washed parsley (no stems) and the juice of the lemon. Add the remaining oil. Add more oil for a looser pesto; add less for a firmer pesto. Season with salt and pepper.
For the vegetables: Blanch and shock asparagus tips. The washed potatoes can be boiled or roasted until fork tender. Take asparagus tips and cut potatoes in a pan with the butter and salt and pepper to taste.
For the Pork: Season all sides and place in medium-to-high heat pan. Sear until golden on all sides. Finish in the oven until desired temperature.
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