Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes

10 min + 30 min marinating time prep time
30 min cook time
4servings
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Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes

How to Make Pesto Pork Tenderloin with Blistered Broccolini and Tomatoes

The bright nutty flavor of pesto combined with pork tenderloin makes this an easy dinner. After quickly searing the pork on the stove top, it finishes in the oven with the vegetables for a quick low-carb meal. Fancy enough for company but easy enough for a casual weeknight dinner for the family. 

10 min + 30 min marinating time prep time
30 min cook time
4servings
4 oz. pork tenderloin + 1 cup vegetables
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Step-By-Step Instructions:

  1. Preheat the oven to 450 degrees F. Line a sheet pan with foil and spray it with cooking spray. 

  2. Place pork tenderloin on a cutting board. With a sharp knife, slice vertically down the center of the pork tenderloin, being careful to not go all the way through. Open the pork like a book and flatten it with your hands. 

  3. Spread 1 tablespoon of the pesto over the opened pork tenderloin and fold it back over. Spread the other tablespoon over the outside of the pork and let it sit for 30 minutes to an hour. 

  4. Place 1 teaspoon of olive oil in a large skillet and heat it over medium heat. Once the skillet is hot, carefully place the pork in the skillet and let it cook for about 5 minutes, until you can easily lift it from the skillet and it is browned. Turn it over and brown the other side, about 5 minutes.  

  5. Remove it from the skillet and place it on one end of the prepared sheet pan. On the other end, spread out the broccolini, onions, garlic, and tomatoes. Spray them lightly with olive oil.

  6. Place the pan in the middle of the oven and roast for about 20 minutes, until the pork registers 145 degrees F on an instant-read thermometer and the broccolini and tomatoes are lightly browned.

  7. Remove from the oven and cover the vegetables lightly with foil. Place the pork on a cutting board and let it rest for about 10 minutes before slicing into thin medallions. 

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Nutrition facts

4 Servings

  • Serving Size
    4 oz. pork tenderloin + 1 cup vegetables
  • Amount per serving Calories 220
  • % Daily value*
  • Total Fat 10g 13%
    • Saturated Fat 2g 10%
    • Trans Fats 0g
  • Cholesterol 60mg 20%
  • Sodium 280mg 12%
  • Total Carbohydrate 8g 3%
    • Dietary Fiber 4g 14%
    • Total Sugars 3g
    • Added Sugars 0g 0%
  • Protein 26g
  • Potassium 760mg 16%
Ingredients
pork tenderloin (trimmed)
1 lbs
prepared pesto (divided)
2 tbsp
Olive oil cooking sprary
1 coat
garlic (crushed)
2 clove
yellow onion (sliced)
1/4 cup
broccolini
9 oz
grape or cherry tomatoes
20 whole

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