Creamy pesto pork tenderloin is a versatile dish which can be eaten with rice, pasta or potatoes. Make sure not to overcook the pork so that it is tender.
1 kilo pork tenderloin
8 cloves garlic, peeled and chopped
1/2 cup pesto
1 cup cream
2 tablespoons olive oil
1 cup water
1/4 cup oil
Salt and pepper to taste
Grated Parmesan cheese for serving
Lather the pork with salt, pepper and garlic. Set aside. Next, heat the oil in a large frying pan over medium heat. Fry the pork for 6-8 minutes per side or until it is browned. Remove the oil from the pan and pour in one cup of water. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for ten to fifteen minutes or until the meat is tender and the liquid is reduced to one fourth. Transfer it to a plate and let it cool for ten minutes before slicing it thinly. Reserve the pan juices. In a separate pan, heat the olive oil and fry the pork for one to two minutes per side. Add the pesto, cream and pan juices. Let it simmer until the sauce is warm. Put some more water if the sauce becomes too thick. Divide the pork among serving plates and top with Parmesan cheese before serving.
Photo Courtesy Of: Nikchick