Indulge in a culinary journey with Jamie Oliver's tantalizing pork fillet with pesto, a dish that harmonizes the succulent flavors of tender pork with the vibrant zest of homemade pesto. This delectable recipe promises a symphony of textures and flavors, featuring a juicy and flavorful pork fillet, expertly cooked to perfection, complemented by a vibrant and aromatic pesto, bursting with the freshness of basil, pine nuts, and Parmesan cheese. Accompanying this main course are two enticing side dishes: a refreshing salsa verde, adding a tangy and herbaceous touch, and a simple yet satisfying rocket salad, providing a crisp and peppery contrast. Prepare to embark on a culinary adventure with this comprehensive guide, offering step-by-step instructions, cooking tips, and stunning food photography to guide you through the process of creating a memorable meal that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO PORK TENDERLOIN
Flavorful pork tenderloin is made even better brushed with homemade pesto! This easy pork recipe may just become your new favorite way to enjoy pesto.
Provided by Aimee Shugarman
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a food processor, combine basil, walnuts, garlic, salt and pepper. Process for several minutes until blended. Add in parmesan and olive oil and blend until desired consistency.
- Preheat oven to 450 degrees F. (or use a grill)
- Bake tenderloins on baking sheet and cook for about 10 minutes. Spread half of the pesto over the tops and return to the oven for an additional 7-10 minutes, until internal temperature of pork reaches 145 degrees. Oven temps may vary, so using a meat thermometer yields best results!
- Remove from oven and allow to rest about 10 minutes before slicing.
- Serve with remaining pesto and enjoy!
Nutrition Facts : Calories 233 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
MEXICAN MARINATED PORK TENDERLOIN
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
Provided by Maddie Rix
Categories Mains Jamie Magazine Pork Mexican Sandwiches & wraps
Time 1h35m
Yield 6
Number Of Ingredients 31
Steps:
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2-3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
Nutrition Facts : Calories 353 calories, Fat 21.8 g fat, SaturatedFat 5.1 g saturated fat, Protein 21.4 g protein, Carbohydrate 19 g carbohydrate, Sugar 13.2 g sugar, Sodium 0.9 g salt, Fiber 4.3 g fibre
PROSCIUTTO PORK FILLET
Now this is a bit of a posh dinner. I'm talking beautiful roasted pork fillet (which is a brilliant cut of meat that's great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud.
Provided by Jamie Oliver
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 220°C/425°F/gas 7. Pour the milk into a blender, grate in most of the cheese, add just 10 pieces of gnocchi and a pinch of black pepper, and blitz until smooth to make a sauce. Put the remaining gnocchi and the peas into a 26cm non-stick ovenproof frying pan, place on a medium heat, pour over the sauce and bring to the boil. Meanwhile, lay out a 50cm sheet of greaseproof paper, lay over the prosciutto slices side by side, slightly overlapping, then spread the pesto all over them. Trim the pork of any sinew, rub it all over with a pinch of black pepper, lay it across one end of the prosciutto and use the paper to help you roll it up, wrapping the pork in the prosciutto. Sit it on an oiled baking tray. Finely grate the remaining cheese over the gnocchi, then carefully transfer the pan to the oven. Place the pork at the bottom of the oven and cook both for 30 minutes.
- About 5 minutes before the time is up, take the pork tray out of the oven and use the sage as a brush to baste the pork with the juices from the tray, then carefully tear the sage leaves over the pork and return to the oven for the remaining time. Remove to rest for 5 minutes, leaving the gnocchi in the oven, then serve the pork and gnocchi together, spooning any remaining tray juices over the pork
Nutrition Facts : Calories 674 calories, Fat 25.7 g fat, SaturatedFat 9.4 g saturated fat, Protein 51.7 g protein, Carbohydrate 59.1 g carbohydrate, Sugar 9 g sugar, Sodium 2.8 g salt, Fiber 6.1 g fibre
Tips:
- Choose a good quality pork fillet: Look for a fillet that is firm to the touch and has a good amount of marbling.
- Marinate the pork fillet: Marinating the pork fillet in a mixture of olive oil, herbs, and spices will help to tenderize the meat and infuse it with flavor.
- Cook the pork fillet to the proper temperature: The ideal internal temperature for pork fillet is 145°F (63°C). Use a meat thermometer to ensure that the fillet is cooked to the proper temperature.
- Let the pork fillet rest before slicing: Allowing the pork fillet to rest for a few minutes before slicing will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
- Serve the pork fillet with a variety of sides: Pork fillet can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
Jamie Oliver's pork fillet with pesto is a simple yet delicious dish that is perfect for any occasion. The pork fillet is tender and flavorful, and the pesto adds a vibrant and nutty flavor. This dish is sure to impress your friends and family.
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