Grilled Almond Pesto Pork Tenderloin

Featured by La Follette Wines in the Gold Wine Club.
Grilled Almond Pesto Pork Tenderloin

Description

Delicious pork tenderloin marinated and cooked with a Sage Almond Pesto and Wilted Red Cabbage with bacon and strawberries. Can't go wrong with that! Pair with a glass of La Follette 2014 Pinot Noir.

Yield: 6 - 8
Prep Time: 80 Minutes
Cook Time: 35 Minutes

Ingredients

Pork Tenderloin:
• 1/2 cup Extra Virgin Olive Oil
• 2 cloves garlic, minced
• 1 bunch fresh thyme, leaves only
• 1/4 cup red wine vinegar
• 2 pork tenderloins (about 1lb each)
• Salt and pepper to taste

Sage Pesto:
• 1/4 cup packed sage leaves
• 1/4 cup unsalted roasted almonds
• 1/2 cup Extra Virgin Olive Oil
• 1 lemon (zest from half and a squeeze of juice)
• 1 clove garlic
• Salt and pepper to taste

Wilted Red Cabbage:
• 1 1/2 lbs red cabbage, sliced thin
• 4 strips thick-cut bacon
• 1 cup strawberries, sliced thin
• 1 tsp sugar
• 1/4 cup red wine

Instructions


For the Tenderloin:
Combine the oil, garlic, thyme, and vinegar in a medium size dish. Add the pork tenderloins and combine to coat them thoroughly. Rotate occasionally for at least 1 hour; overnight is best.

Preheat grill to med/high (400 degrees). Remove pork from marinade; place on clean preheated grill. Turn pork approximately every 4 minutes to brown on all sides; approximately 16 to 20 min. or an internal temperature of 137°. Remove the pork from the grill and let rest for 10 min. before slicing.

For the Sage Pesto:
Place all of the ingredients in a blender and pulse until combined yet chunky.

For the Wilted Red Cabbage:
In a medium size pot on medium heat, cook bacon until brown and crispy; discard excess grease. Add cabbage, strawberries, sugar, and red wine, stirring occasionally for about 5 min. on low heat. Check seasoning before serving.


Recipe provided by La Follette Wines.



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