Recipe By : Better Homes and Gardens - June 1997
Serving Size : 6 Preparation Time :0:00
Categories : Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 leeks -- thinly sliced
1 tbsp olive oil
1 c snipped parsley
2 tbsp snipped fresh thyme or 1tsp dried thyme
1/4 c Parmesan or Romano cheese -- grated
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive or cooking oil
1/4 c chopped walnuts
2 12oz pork tenderloins
Roasted Garlic Mayonnaise:
1 med garlic clove
2 tsp olive oil
1/2 c light 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.
