Pork Tenderloin with Parmesan Pesto Sauce

I’ve been feeling a little food bored lately. I get a lot of my cooking inspiration when Rob and I go out for dinner. It’s fun to experience food — there is something special about the entire atmosphere of having a dinner out! However, 2020 hasn’t been the year for that… Thankfully, Uber Eats has come in handy a couple of times when we felt like a little something special!

I’ve been reading “Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine” by Michael Brenner, Pia Sörensen, and David Weitz. This book made me think a little more about every thing from flavor to heat. It’s a brilliant book and I highly recommend it! With some of what I’ve been learning I started to think a little more about food… in a science sort of way. I thought about things like cooking time and flavors more than I ever had before. I’ve always known that cooking is science, but the book really brought out the entire thought process of a meal and caused me to start thinking more about the details… versus just praying things turn out. Like an experiment in the lab, previous research (aka. a recipe) matter! That’s how this dish came to be. It is based on the Pesto Sauce Pork Tenderloin recipe by eMeals and inspiration from Science and Cooking.

I hope you enjoy this recipe. The pork was beautifully tender and the sauce was a rich compliment. Rob and I agree that it made the perfect Sunday night dinner. It also wasn’t difficult to prepare!

Yield: 4 servings

Pork Tenderloin with Parmesan Pesto Sauce

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Easy to prepare and fit for a special occasion!

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

• 1 pork tenderloin
• salt and pepper, as desired
• 1 Tbsp olive oil
• 1 cup almond milk
• 3/4 cup Parmesan cheese, grated
• 1/4 cup pesto

Notes

1. Preheat oven to 425°F.
2. Sprinkle pork with salt and pepper, if desired.
3. Brown pork on all sides in olive oil over medium-high heat.
4. When all sides are browned, transfer tenderloin to baking dish.
5. Bake 20-30 minutes or until a meat thermometer inserted reads 145°F. Turn off oven and let rest, in oven, for 10 minutes.
6. For sauce: Bring almond milk to a rolling boil in pan used to brown the pork, over medium heat. Reduce heat and stir in Parmesan and pesto. Serve sauce over pork.

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