- 1 pork tenderloin, about 1 1/2 lbs.
- 1 8oz. container pesto
- 3/4 cup toasted walnuts, ground
- 1/2 cup chicken broth
- 6 red potatoes
- 3 pats of butter, divided
- chopped parsley
- 1 bunch broccoli
- 2 small ciabatta rolls
- handful grated Parmesan cheese
Lightly toast the walnuts in a saute pan on medium heat on the stove just until fragrant, then put them in a food processor to grind.
The red potatoes are super simple to make. You can put them in a large pot and boil on the stove or you can cook them in the microwave. Just put them in a microwave safe bowl, cover completely with water and cook on high for about 15 minutes or until a knife goes in smoothly. While they’re still hot, cut in half, and toss in the butter, then garnish with chopped parsley.
The broccoli is also easy to make. You can steam it, boil or roast it. I steamed this batch, but it’s really good roasted.
The ciabatta bread made this dinner special–and it was good for sopping up the sauce. Just lightly butter the bread, sprinkle a little fresh Parmesan cheese on top and put under the broiler until the cheese melts and the edges are crispy.
This is just one idea for a Sit Down Sunday Dinner with your family. I’d love for you to share yours with me–just add a comment to the bottom of this blog. I look forward to hearing from you.
Categories: Main Dishes, Pork, Potatoes, Sides
Tags: ciabatta parmesan toast, Sunday Dinner, Tom Bergfeld, Tom Bergfeld Fresno, walnut-crusted basil pork tenderloin
Apparently your phone doesn't work whilst cooking, Bunny back in Turlock,or Rubicon to you. Passed Tom Jannino on the the freeway,he was on his cell phone.