Roasted Potatoes, Pork Tenderloin, & Pistachio Tomato Pesto

Roasted Potatoes, Pork Tenderloin, & Pistachio Tomato Pesto

Roasted Potatoes

2 large red potatoes, chopped
2 Tbs. butter
sea salt and pepper

 

Preheat oven to 425 degrees.

 

Toss the chopped potatoes with butter, salt, and butter. Roast for 45-60 minutes, covered in foil, until soft.

 

Pork Tenderloin
1 small pork tenderloin
garlic salt and pepper
2 Tbs. butter

 

In the same preheated oven, toss the pork, garlic salt and pepper, and butter together. 

 

Roast, covered with foil, for about 45 minutes. 

 

This actually CAN be done at the same time AND in the same baking dish as the potatoes. We’re all about efficiency here.

 

Pistachio Tomato Pesto

1 cup shelled pistachios
juice and zest of 1 lemon
1 large heirloom tomato, chopped
8 oz. Emmi Roth Pavino cheese, in chunks (like a sweet, yet sharp, Gruyere)
1/4 cup extra virgin olive oil
1/4 tsp. garlic salt
pinch of black pepper

 

Combine all the ingredients in the bowl of a food processor and purée until smooth.

Serve the pork atop the potatoes and garnish with the pesto.