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

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

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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Peas, Pesto, And Mini Cheese Ravioli With Chicken


Comfort food is what we all want at the end of a hard day. At least for me it is. This dish will give you warm fuzzies inside. Simple, delicious and easy to make. Now if you know anything about me, it’s that I always roast my chicken for any recipes that call for chicken. It’s full proof. Just take your chicken breasts, bone in, and with skins on and place them on a baking sheet with olive oil and a good sprinkling of Kosher salt and pepper. Bake them at 350 degrees for 40 minutes and let them rest for another 10 minutes, covered under foil. 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 there are some great choices in really good basil pesto at the grocery too.


I start by adding  2 tablespoons of olive oil, 1 teaspoon of crushed red pepper flakes and 2 cloves of sliced garlic to a large saute pan, letting the pepper flakes and garlic infuse into the oil for a little heat.


After a minute or two you will be able to smell that wonderful garlic.


While this is working I start shredding the chicken off the bone.


On the stove I have the mini cheese filled ravioli cooking away in salted boiling water. You know when they are just about done because the all float up to the top, around 8 minutes or so. Don’t forget to save some of that starchy pasta cooking liquid. Before adding the ravioli I add 1/4 cup of low sodium chicken broth to the pan, because pasta absorbs a lot of liquid fast.



When the ravioli start floating to the top, use a slotted spoon to remove them.  If your unsure if the ravioli is cooked, pull one out and taste it, you’ll know then if they are ready or if they need a minute more.


This is the time that I add in the chicken and 1 1/2 cups of thawed frozen peas. They will warm through as the dish finishes. Toss this all together. Let this go for another 5 minutes or so. The peas may release a bit of water and you want that to reduce for a minute.


Now you want to take it off the heat and stir in the room temperature pesto and the grated Parmesan cheese.


Remember the cup of pasta cooking liquid, well if you need to loosen the sauce up because the pasta absorbed more of liquid then expected, just add a couple of ladles into the pan and everything will be perfect.


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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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