Zucchini-Wrapped Pork with Pesto
Start to Finish: 35-40 min.
Serves 4
Ingredients
- 1 small zucchini
- 12-16oz pork tenderloin
- 1/3 cup basil pesto
- Olive Oil
Directions
1. Preheat oven to 450. Line a baking dish with tin foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lenthwise in thin slices (you will need 8 slices). Cut pork tenderloin crosswise into 4 portions. Press meat down with palm of hand to slightly flatten
2. Wrap each tenderloin with 2 zucchini slices. Place in baking pan with foil. Lightly brush with olive oil; sprinkle with salt and pepper.
3. Roast, uncovered 25-40 minutes or until meat is 160 in center. Make sure the tenderloin isn't pink in the middle. Spoon some of the pesto over each terloin just before serving.
*Each serving has 203 calories, 11 grams of fat
Here is the tenderloin prior to cooking
Ta-da! All done! Pork tenderloin is a big hit at my house because it is so easy!
Summer Squash and Zucchini Casserole
Prep:25 min Cook:5min Bake:35min
Makes 8-10 servings
- 1 1/2 lb yellow squash
- 1 lb zucchini
- 1 small sweet onion; chopped
- salt
- 1 cup grated carrots
- 1 (10 3/4 oz)can cream of chicken soup
- 1 (8oz) container sour cream
- 1 (8oz) package herb-seasoned stuffing
- 1/2 cup butter, melted
Directions
1. Preheat oven to 350. Cut squash and zucchini into 1/4 inch thick slices; place in Dutch oven or large skillet. Add chopped onion, salt, and water to cover. Bring to a boil over med-high heat on the stove and cook for 5 minutes. Drain well.
Here are the veggies after being cooked and drained...
2. Stir together 1 cup grated carrots, soup, and sour cream in a large bowl...
...after stirring together fold in the squash mixture...
3. Stir together stuffing and melted butter, and spoon half of the stuffing mixture in bottom of a lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture then add the other half of stuffing mixture to the top.
4. Bake at 350 for 30-35 minutes or until bubbly and golden brown, shielding with tin foil after 20-25 minutes to prevent excessive browning if needed. Let stand 10 min before serving.
And there you have it! It was super yummy!!! You should definitely try it!
2. Stir together 1 cup grated carrots, soup, and sour cream in a large bowl...
...after stirring together fold in the squash mixture...
3. Stir together stuffing and melted butter, and spoon half of the stuffing mixture in bottom of a lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture then add the other half of stuffing mixture to the top.
4. Bake at 350 for 30-35 minutes or until bubbly and golden brown, shielding with tin foil after 20-25 minutes to prevent excessive browning if needed. Let stand 10 min before serving.
And there you have it! It was super yummy!!! You should definitely try it!
Um, all of these recipes look AMAZING! I'm bored with food since Brian is gone and I think I'm going to try all of these next week!
ReplyDelete