Clear Square Image

LeCordon Bleu

Pork Tenderloin with Pesto

  • Preparation Time: 10 minutes minutes
  • Cooking Time: 10 minutes
  • Yield 2-3 servings


1 whole pork fillet (tenderloin), weighing about 375 g (12 oz)
1/2 cup flour
salt and freshley ground black pepper
2 tablespoons olive oil
about 3 tablespoons bottled or homemade basil pesto
125 ml (4 fl oz) medium sherry or Vouvray white wine
fresh basin leaves, to garnish


Trim the pork fillet, then cut the meat on the diagonal into 2.5 cm (1 inch) thick slices; you should get about 10 slices.  Place the slices on a board and flatten them with the bottom of a saucepan or a meat mallet until about 1.25 cm (1/2 inch) thick.

Preheat the broiler. Spread the flour on a plates and season well with salt and pepper. Dredge the pork slices in the flour, patting off any excess flour. Heat the oil in a large frying pan and fry the pork for 2 minutes on each side. Remove the pan from the heat and reserve.

Transfer the slices of pork to the rack of a broiler pan. Spread each slice of pork with pesto and broil for 3-60 seconds until bubbling. Transfer to warm plates and keep hot.

Place the frying pan over moderate heat and add the sherry or wine. Stir untnil well mixed with any sediment and meat juices in the pan. Pour over the pork.

To serve:  Garnish with fresh basil and serve immediately.

Related Recipes

View All