April 2, 2013

Recipe for Pesto Pork with Polenta

Click for recipe for Scallion-Basil Pesto with Pork Tenderloin, Spinach and Polenta
Scallion-Basil Pesto with Pork Tenderloin, Spinach and Polenta

I can't believe how quickly this year is already going by. My oldest is done with school next month and will be in second grade next year. There are days when I fell overwhelmed and under appreciated staying at home and then I realize how quickly my kids are growing-up and how much I love spending so much time with them as they grow. As my kids are getting older they are also beginning to eat a lot more. Since both of my kids are boys I don't even want to think about how much food they will be consuming as teenagers. Plus they are close enough in age that they will both be eating my entire refrigerator at about the same time. Keeping snacks readily available and doubling recipes has become a must in my household. One meal that is always a favorite in my house is pork. It doesn't matter how I prepare it, my two boys absolutely love it. Last week I tried a new recipe for Pesto Pork with Polenta from the April 2012 issue of the Food Network Magazine.

This recipe has 12 ingredients. It takes 40 minutes of total time, all of which is active and makes 4 servings. I only made a few changes to this recipe. First to prepare the polenta I sliced it into 1/2 inch thick slices, brushed both sides with olive oil and seared the slices on my indoor electric grill until they had nice grill marks. As I've stated many times before you really need to temp pork. The recipe is 100 percent correct about pulling out the pork at 145 degrees. While resting the pork will cook another 5 degrees. Not letting pork rest or cooking it past 145 degrees will result in tough and overcooked meat. I found that I had to add very little salt to the pesto since Worcestershire sauce is high in salt.

I really like that this recipe is a complete meal. The polenta and spinach make great sides to the pork and the polenta ended up being the most popular part of the dish with my two sons. The pesto has a really nice flavor with an umami undertone from the Worcestershire sauce. In addition to the pork the pesto would also work nicely with fish dish due to its citrus taste.

For the recipe go to Pesto Pork with Polenta.
Related Posts Plugin for WordPress, Blogger...