Pork Tenderloin With Tortellini In Pesto Meal
- 1 Pork Tenderloin per 2 people
- 1/2 pound fresh, frozen or boxed Tortellini of your choice per 2 people
- 1/2 pound fresh green beans per 2 people
- 2 bunches of green onions
- 1 handfull of shiatke mushrooms per 2 people
- Low Sodium Teriyaki Sauce
- 1 T chopped garlic
- Low Sodium Chicken bouillon powder
- 1/4 cup chopped shallots
- 2 T chopped fresh tarragon
- Balsamic vinegar
- 2 T pesto sauce
- Kosher salt (or whatever kind you like)
- Olive Oil
- Coarse Ground Black Pepper
- Butter
- Wine
- Pork Tenderloin
- After seasoning with peper, garlic, and 1 bunch chopped green onions, marinate in Teriyaki for at least a half hour (note--the longer the saltier)
- Grill to desired doneness (8 min per side on a Weber gas grill set to MOM, yields Med Rare)
- Saute peppered garlic and green onions in butter and olive oil until soft and color changes. Add chopped mushrooms and continue saute until soft. Turn to high, sprinkle with bouillon powder,add wine (your flavor, and burn off. Add some water for volume and reduce to sauce.
- Tortellini
- Cook pasta per directions, drain, and mix in pesto--Done!
- Serve warm.
- Green Beans
- Pre-heat oven to 450. Spread out cleaned and trimmed beans in a roasting pan. Coat with olive oil, season with salt pepper and half shallots. Cook unitl crisp (yes like french fries--beans may blacken a bit, mixing occasionaly--pay attention at the end. (this takes about 15 to 20 min until done). Using a slotted spoon, transfer beans to a mixing bowl, add remaining shallots, tarragon, balsamic to coat and sprinkle with Kosher salt to taste. Combine.
- One last note--I usually have a glass of wine or two while cooking---I highly suggest this as it tends to make mistakes go away!
tenderloin, your choice, green beans, bunches of green onions, handfull, t, shallots, t, vinegar, t, kosher salt, olive oil, ground black pepper, butter
Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-tortellini-in-pesto-meal-50021964 (may not work)