| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Meats | Not, Sent | 6 | Servings | |
INGREDIENTS
| 3 | Leeks, thinly sliced | |
| 1 | tb | Olive oil |
| 1 | c | Snipped parsley |
| 2 | tb | Snipped fresh thyme or 1tsp dried thyme |
| 1/4 | c | Parmesan or Romano cheese, grated |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | tb | Olive or cooking oil |
| 1/4 | c | Chopped walnuts |
| 2 | 12-oz pork tenderloins | |
| 1 | md | Garlic clove |
| 2 | ts | Olive oil |
| 1/2 | c | Light mayonnaise |
INSTRUCTIONS
ROASTED GARLIC MAYONNAISE In a medium skillet cook leeks in the 1 tbsp olive oil til tender; remove from heat. In a blender container or food processor boel combine parsley, thyme, Parmesan or Romano cheese, salt and pepper. Cover and blend or process with several on-off turns till finely chopped. With the machine running, gradually add the 3 tbsp oil; blend or process to consistency of soft butter. Add leeks and nuts; process with several on-off turns till coarsely chopped. Set aside. Remove fat and paper-thin membranes from surface of tenderloins. Use a sharp knife to cut each tenderloin lengthwise to, but not through, opposite side. Cover one tenderloin with clear plastic wrap. using the flat side of a meat mallet and working from center to edges, pound the tenderloin to a 12x8-inch rectangle. Remove wrap; repeat with the remaining tenderloin. Sprinkle tenderloins lightly with additional salt and pepper. Spread half the parsley mixture evenly over each tenderloin to within 1 inch of edges. Roll up each tenderloin from a short side. Tie rolls with string, if necessary. Insert a meat thermometer in center of one tenderloin. Place meat, seam side down, on a rack in a shallow roasting pan. Roast, uncovered, in a 325° oven for 45-60 minutes or till thermometer reads 160°. Cool about 30 minutes at room temperature. Remove string; cut into slices about 1/2 inch thick. Cover and chill. Serve with Roasted-Garlic Mayonnaise. Roasted-Garlic Mayonnaise: Peel away outer skin from 1 medium head garlic. Cut off the pointed top portion with a knife, leaving the bulb intact but exposing the individual cloves. Place in a small baking dish; drizzle with 2 tsp olive oil. Bake, covered, alonside the meat, for 45-60 minutes or till cloves are very soft. Cool slightly. Press to remove garlic "paste" from individual cloves. Mash garlic with tines of a fork. Stir together garlic paste and 1/2 cup light mayonnaise dressing or salad dressing. Thin mixture with a little milk, if necessary. Cover and chill till serving. Recipe by: Better Homes and Gardens - June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@access.mountain.net> on May 29, 1997
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