| 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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