Ok Sunday dinner, my fave! This one is so easy and you can do some of the steps ahead. Feeds a crowd on a budget and little fuss. Don't tell them that, let them think you fawned over them!
2 Pork Tenderloins
2-3 teaspoons of Fennel Seed, crushed if you can
2-3 teaspoons Thyme
2-3 garlic cloves, minced
2-3 tablespoons of Dijon Mustard
Preheat your oven to 350
On a cookie sheet, wrap it with some foil. Lay down the tenderloins and pat dry. Salt and pepper them on both sides really well. Spread on the Dijon Mustard one side at a time. Mix together the fennel, thyme and garlic. Sprinkle on one side of each loin. I then let it sit about 10-15 minutes to let it dry a little. Repeat for the other side. Let them bake for about 45 minutes or until a thermometer reads: 145 Fahrenheit, followed by a 5 minutes rest time.
Once it has rested, slice into medallions and serve.
For the Broccoli Pesto Penne
1 head of Broccoli, steamed (stems and all)
1 clove of Garlic, chopped
1 bunch of Fresh Basil
2 tbsp of Extra Virgin Olive Oil
2-3 Tbsp of Ricotta Cheese
Pecorino Romano Cheese for Sprinkling
Crushed Red Pepper (optional)
A small handful of walnuts
Salt/Pepper to taste
1/2 pound tubular macaroni (penne, rigatoni etc.)
Boil a pot of water, salted. Once it's brought to a boil add your macaroni and cook as directed.
In the meantime in a blender or food processor add in the walnuts, garlic, basil, oil, a couple tbsp of warm water and half the steamed broccoli. Blend together until some what smooth. Sprinkle in some salt, pepper, grated cheese and red pepper if using. Blend a little more. Add in the Ricotta Cheese a little at a time until desired thickness. It's supposed to be a little creamy.
Once the macaroni is drained, add in the pesto and the rest of the broccoli. Give it another sprinkle of cheese and serve.
You can do the pesto several hours in advance.
Copyright © 2013 Salvo-lutions by, Dana Salvo
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