Pork Tenderloin with Prosciutto and Pesto Rosso; the update

There is no major focus to the work, chez nous, at the moment.

The big push to accomplish stuff before the family arrived is over. Now the goal is to finish all the little bits that were pushed aside and to do all the outside work while the weather is nice.

Of course, it would all be much more fun if the weather actually was nice, but there you have it.

Today felt much like Ireland.  A typical weather forecast when we lived in Ireland went something like this:

Cloudy with the sun peaking through from time to time to warm things up a bit and periods of light rain with possible heavy winds bringing in cooler temperatures.

That’s what our weather has been like the last few days.

But some work has progressed.

The back wall has been repaired and re-surfaced.

After a bit of drying and curing time, it will be painted.  We’re thinking a shade or two darker than the house….

Back_wall
This is the current work area – note the wheel barrow, cement mixer and wood pile.

He finished the area in the barn where he wants to store firewood (started last summer… too dark and creepy for photos).  He decided to get all of last year’s firewood cut and hauled inside before winter –  Actually, before September when more will be deliverd to take up residence on the concrete slab, waiting it’s turn in the stove.

Work_area
Speaking of dark and creepy….

I have only been in our cellar twice – once, before we bought the house, and once, when my s-i-l was visiting.  Mon mari was lazing about the hospital and it was up to me to conduct the house tour. That was two years ago.

On both occasions I walked through rapidly, looking around as little as possible.  One knows that spiders the size of small cars lurk down there and the centipedes resemble tractor-trailers….

It has a dirt floor and a tall person can’t stand upright in parts of it.

It has exposed beams with stuff hanging from them.

Okay, you get the picture…..

Anyway, I had to go down there the other day.  Our wine (we live in France, of course we have wine) has been stored down there, awaiting the day mon mari builds a proper cave (wine cellar).

I refuse to buy more wine when we have cases stored… So I grabbed my flashlight and went down to get some wine.

I had to move some of the boxes to get what I was looking for.

There were bones on the floor.

Old bones.

Old bones that I did not recognize as, say, chicken bones.

I was thoroughly creeped out.

Hmmm…. Seems there wasn’t much focus to this post, either.

On to the food!

Pork Tenderloin with Prosciutto, PestoPork Tenderloin Laced with Prosciutto and Pesto Rosso

1 pork tenderloin
2 slices prosciutto
1 tbs pesto rosso
handful of basil leaves
1 tsp chili powder
1 avocado
2 tbs white balsamic vinegar
1 tbs pesto
1 tbs chicken stock

With a sharp knife, slice pork into a spiral and lay it flat.  Layer the Prosciutto, pesto rosso and basil leaves.  Roll the tenderloin back up and tie with kitchen string. Sprinkle with chili powder.  Lay on a baking sheet and bake, 25 minutes at 400F (200C).  Remove, cover loosely with foil and let rest 5 minutes.
Puree avocado, vinegar, pest0 and chicken stock.
To serve: Cut pork into 1″ (2.5cm) slices.  Spoon avocado sauce on plates, arrange pork slices on top.

The two different ‘pesto’ sauces tied the pork and the sauce together nicely.

10 thoughts on “Pork Tenderloin with Prosciutto and Pesto Rosso; the update”

  1. Love pork tenderloin! What is pesto rosso? I think any kind of pesto would be lovely with this dish. Bones? That is creepy, but the house is coming along great.

  2. So did you find out what the bones were? Way to leave a chad hanging! Hope the wine you brought up was worth it.
    Your recipe must have made up for the creepy factor. Yummy! Love avocado. Love pork. Love proscuitto. Bring it on.
    I think I am one of the few tourists to ever be sunburned in Ireland. I was there a week where the first two days were cloudy and sunny and sprinkly on and off. The third day started okay, but ended in rain. Fourth day was a downpour (imagine riding a horse up the side of a mountain, sliding in the mud the whole time in the pouring rain) that gave way to a sunny afternoon and it stayed sunny the rest of the week. Too sunny apparently!

  3. I am not sure that I would want to dig around in any dark, unknown areas of my house either. You can always count on finding something creepy.
    Other than that, your pork tenderloin looks fantastic. Nice addition of the avocado sauce-yum! Thanks for sharing.

  4. Oh how I miss living in france…11 years in Valbonne! I’m so glad I found your blog…it’s like a little visit back! I will be returning often!
    KC
    KCintheKitchen

  5. Ina, pesto rosso is pesto made with added tomato – making it red… and delicious!
    Lannae, exactly!
    Zoomie, too big, I think… but possibly. I didn’t look to closely.
    Meredith – I hope you like it… we did!
    manningroad, it’s a creepy place.
    Rachel, the year we lived there we had a warm winter and old summer – in other words, no change all year 😉 And no, have no idea about the bone!
    Tina, I love avocado sauce – on anything.
    KC, 11 years… Wow! I’m glad you found my blog, too… Visit often!

Comments are closed.

Share via
Copy link
Powered by Social Snap