Pork Tenderloin with Avocado Sauce; brown

The seasons are changing.

Well, they will change as soon as the current heat wave passes. We had a bit of false hope / cool weather in between the last heat wave and the current heat wave. It was enough to make me start thinking about the transition from summer to fall.

One of the things that involves is to clean-up and use up all of the summer condiments and seasonings.

Like pesto and pesto rosso.

They don’t need to sit in my pantry or fridge until spring and I tend not to use those flavors in the cooler months.

Besides – I love a plan….

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Pork Tenderloin with Avocado Sauce

The pesto rosso and prosciutto add lots of flavor to this easy roasted Pork Tenderloin.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Oven

Ingredients

Scale
  • 1 pork tenderloin (14oz, 420gr)
  • 2 slices prosciutto (1oz, 30gr)
  • 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 broth

Instructions

  • With a sharp knife, butterfly pork (see notes).
  • 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 roast, 25 minutes at 400F (200C).
  • Remove, cover loosely with foil and let rest 5 minutes.
  • Purée avocado, vinegar, pesto and chicken broth
  • To serve:
  • Cut pork into 1″ (2.5cm) slices.
  • Spoon avocado sauce on plates, arrange pork slices on top.

Notes

Cut pork in half lengthwise leaving 1/4 inch intact – so that you can open it like a book.
Open it and give it a couple of whacks with a meat mallet so that it lies flattish… or pound lightly with the edge of a plate.  You just want it to be open and easy to work with.
Slightly pink is perfectly acceptable for pork, actually, preferred, as it is much juicer. Pork is done when internal temperature reaches 155F.
You can use all of either pesto.

Nutrition

  • Serving Size: 1/2 recipe
  • Calories: 430
  • Sugar: 3 g
  • Sodium: 512.8 mg
  • Fat: 22 g
  • Saturated Fat: 4.2 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 10.2 g
  • Fiber: 5.4 g
  • Protein: 46.7 g
  • Cholesterol: 135.5 mg
Roast Pork Tenderloin, Avocado Sauce

Or: Pork Tenderloin, Stuffed with Ham & Parsley

It’s brown here.

The sunflowers are dark brown and dead.

The corn is just golden brown.

The weeds are still green, and the trees, so there is a little color.

These will both be harvested in the near future leaving empty, brown fields.

Then, if we’re lucky, the fall rains will come. The winter wheat and rape seed will be planted and, shortly after that, we’ll have lovely green fields again.

Cool weather and green fields… What a lovely thought!

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