Categories: Pork
Ingredients
- 1 recipe Roasted Garlic Mayonnaise (see recipe)
- 3 leeks, thinly sliced
- 1 tbsp. olive oil
- 1 cup snipped fresh parsley
- 2 tbsp. snipped fresh thyme
- 1/4 cup grated Parmesan
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp. olive oil
- 1/4 cup chopped walnuts
- 2- 12 oz. pork tenderloins
- Salt
- Pepper
Directions
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Prepare Roasted Garlic Mayonnaise. Preheat oven to 325. In a medium skillet, cook leeks in the 1 tbsp. hot oil until tender; remove from heat.
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In a blend or food processor, combine parsley, thyme, Parmesan, the 1/4 tsp salt, and 1/4 tsp pepper. Cover and blend or processor with several on-off turns until finely chopped. With the machine running, gradually add the 3 tbsp. oil; blend or process until the consistency of soft butter. Add leeks and nuts; blend or process with several on-off turns until nuts are coarsely chopped. Set aside.
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Remove fat and paper-thin membrane from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with plastic wrap. Using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12×8-inch rectangle. Remove plastic wrap; repeat with remaining tenderloin.
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Sprinkle tenderloins lightly with additional salt and pepper. Spread half of the parsley mixture evenly onto each tenderloin to within 1 inch of edges. Starting from a short side, roll up each tenderloin into a spiral. Tie rolls with kitchen string. Insert an oven-going meat thermometer into center of one tenderloin. Place tenderloins, seam sides down, on a rack in a shallow roasting pan.
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Roast, uncovered, for 45-60 minutes or until thermometer reaches 160. Let stand at room temp for 30 minutes. Remove string; cut into slices about 1/2 inch thick. Cover and chill for at least 3 hours or up to 8 hours.