Baked pork with polenta and sauce pesto - Detailed recipes with photos.

Baked pork with polenta and pesto – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 464, total fat 18 g. saturated fat 4 g. proteins 41 g. carbohydrates 34 g., fiber 8 g., cholesterol 111 mg., sodium 628 mg., sugar – g. The photodishes: Antonis Achilleos Duration: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

2 tbsp. fresh parsley leaves (approximately 1 bunch)
2 tbsp. fresh basil leaves (approximately 1 bunch)
2.5 tbsp. coarsely chopped green onions (approximately 2 beam)
4 cloves of garlic (leave 2 cloves whole, 2 cloves cut into thin slices)
2 tsp worcestershire sauce
Finely grated zest of 1 lemon
Juice 2 lemons
1/4 Art. and 1.5 tbsp. l olive oil
700 gr pork tenderloin
Salt and Freshly Ground Peppers
400 gr. finished polenta, cut into slices and heat in microwave oven
450 gr young spinach

Recipes with similar ingredients: parsley, basil, green onions, garlic, Worcestershire sauce, lemon zest, lemon juice, pork, polenta, spinach, pesto sauce

Recipe preparation:

Place the pan in the bottom of the oven and heat to 230 ° C.
Make pesto sauce: grind in a food processor or blender parsley, basil, green onions, garlic cloves, Worcestershire sauce, lemon zest and juice of 1 lemon. Add 1/4 Art. olive oil and mix again. Ready Pesto Sauce Can keep in the refrigerator for several days.
Grate pork 1/4 tbsp. pesto sauce. Mix in a bowl 1/2 tbsp. pesto sauce with 1 tbsp. l hot water and remaining lemon juice, Add salt and pepper to taste.
Heat to moderate heat in a large frying pan 1 Art. l olive oil. Add pork and fry on all sides until golden brown, approximately 4 min. Shift pork on a hot baking sheet and bake until a thermometer inserted into the meat will not show 65 ° C, about 15 minutes
Heat in the same pan to medium temperature, 1/2 tbsp. l olive oil. Add sliced garlic and fry in within 1 min. Add spinach, 3 tbsp. l mixes of pesto sauce and 1/4 Art. water. Cook, stirring, until spinach leaves go down, 3 minutes Slice the pork and serve with polenta, spinach and leftover pesto.