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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Roasted Pesto Pork Sandwiches With Rosemary And Garlic Potato Wedges

Pesto Roasted Pork Tenderloin With Rosemary Garlic Potato Wedges

When I thought about what would make the ultimate sandwich, I knew sliced Roasted Pesto Pork Tenderloin Sandwiches would be perfect. To have alongside the sandwiches, my Rosemary And Garlic Potato Wedges.

I’m a huge fan of fresh basil pesto, recently available in the refrigerated section of the grocery store. The name of the brand is called Buitoni Pesto. Now, I love to make my own pesto, when I have time, but for a weeknight meal, this store-bought fresh pesto works in a pinch and it’s really delicious.

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Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Equipment: 2 rimmed baking sheet pans, cast iron skillet, 12-inch sauté pan, large mixing bowl
Yields: 2 servings

Ingredients:
1 pork tenderloin, cut in half
4 strips of bacon, cut in half, cooked
4 tablespoons of basil pesto, a 7-ounce container of Buitoni Pesto
6-small red-skinned potatoes (or Red Bliss potatoes) skins on, cut into wedges
1/4 cup olive oil
2 clove of garlic, minced
1 sprig fresh rosemary leaves, chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf of Cuban bread
1/4-pound of Deli-sliced Fontina cheese sliced in half, diagonally
2 large heirloom tomatoes, thick slices
1/2 a red onion, half moons thinly sliced
1 cup of arugula, divided
1/2 stick of softened unsalted butter

Directions:
Preheat oven to 450-degrees F.
Preheat a cast iron skillet over medium heat. Carefully place the 4 strips of bacon, that had been cut in half into the hot skillets. Cook for 2 to 3 minutes on the first side then flip and brown the second side. Time may vary depending on how crispy you like your bacon. Turn the heat off and transfer the bacon onto a plate lined with paper towel. Set aside.

Start by cutting the tenderloin in half. Place the two halves onto a baking sheet. Spoon on 2 tablespoons of the pesto on each half. Massage the pesto all over the pork, transfer to the frig to marinate for 1 hour.

While that’s happening cut the potatoes into wedges, lay them out onto a baking sheet add a 1/4 cup of olive oil, fresh chopped rosemary leaves, 2 cloves of minced garlic, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh black pepper. Using your hands toss the potatoes so everything is coated well with the oil, rosemary, and seasonings. Spread the potatoes into one even layer. Transfer the potato wedges to the oven and bake for 45 minutes. Halfway through, turn the potatoes to ensure they’ll be golden brown on both sides. Immediately sprinkle the hot potatoes wedges with Kosher salt to taste.

When the potatoes are 3/4’s of the way done cooking remove the pork from the frig and bring to room temperature.

Once the potatoes are in out of the oven, leave the oven at the same temperature, The pork will take no longer than 11 minutes to cook or an internal temperature of 145 degrees F. Cover with foil and allow to rest for 5 minutes before slicing.

Adjust the oven temperature to 350-degrees F.

Cut the Cuban bread in half and then again in half lengthwise. Slathered both sides with butter, place them onto a baking sheet. Bake for 7 to 10 minutes or until a light golden brown. Once the bread comes out of the oven spread one side of each half with the remaining pesto. Next, add the arugula, the sliced pork, then the bacon, heirloom tomatoes, red onion, and finally the Fontina cheese. Place the top on and slice in half on the bias.

There you have it. The ultimate pork sandwich with roasted rosemary, garlic potato wedges!

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Mini Cheese Ravioli With Chicken In A Basil Pesto Sauce

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Comfort food is what we all want at the end of a hard day. At least for me, I want something simple, delicious, and easy to make. If you know anything about me, I always roast chicken for any recipes that may call for chicken. I’ve posted directions on my full-proof recipe for roasted chicken.

I have to be honest, when I’m in a hurry, rotisserie chicken works in a pinch. Also when you don’t have a lot of time to make basil pesto the grocery store now offers fresh basil pesto in the refrigerated section. This is my Mini Cheese Ravioli With Chicken In A Basil Pesto Sauce.

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Colander-Style Spoon

Unsalted Chicken Stock

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, 6-quart saucepot, colander spoon, large bowl, mesh sieve

Ingredients:
3 rotisserie chicken breasts, bones removed, chicken shredded
2 tablespoons of olive oil
1 teaspoon of crushed red pepper flakes
2 cloves of garlic, thinly sliced
1/4 cup of fresh basil pesto
1/4 cup of unsalted chicken stock
2 cups of thawed frozen peas
1/2 cup of Parmesan cheese freshly grated, extra for garnish
2 tablespoon of  Italian flat-leaf parsley, finely chopped for garnish

Directions:
In a large pot of salted boiling water drop the ravioli. Give the ravioli a big stir and cook for 8 to 10 minutes or until all the ravioli float to the top.

In a large sauté pan add olive oil, crushed red pepper flakes and, sliced garlic. Turn the heat to medium letting the garlic and pepper flakes begin to infuse the oil. Once you’re able to smell the aroma of the garlic, add the unsalted chicken broth to the pan. Next, add the shredded chicken, toss to combine.

When the ravioli start floating to the top, use a colander spoon and transfer them into the sauté pan. Add the thawed peas, gently toss to combine.

Don’t forget to save 1 cup of the starchy pasta cooking liquid.

Remove the pan from the heat, stir in the room temperature pesto, grated Parmesan cheese, and Italian pasley, gently toss to combine.

Add a cup of the pasta cooking liquid into the pan to thin out the sauce.

This is my Mini Cheese Ravoili With Chicken In A Basil Pesto Sauce.

 

Directions For Roasted Chicken:
Preheat oven to 350-degrees F.

Place the chicken breasts, bone-in, and with skins on and place them on a rimmed baking sheet pan add olive oil and a good sprinkling of Kosher salt and fresh ground black pepper. Bake for 40 minutes. Transfer to a plate, cover with foil and allow the chicken rest for another 10 minutes.

 

 

 

 

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Peas, Pesto, And Mini Cheese Ravioli With Chicken

Peas, Pesto, And Parmasean Mini Cheese Ravioli With Chicken

Dinner on the table in under 20 minutes. I’d have to say that’s a winner for a weeknight meal. For this recipe, click on my link below.

 

Peas, Pesto, And Mini Cheese Ravioli With Chicken

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