Pesto Pork Tenderloin En Papillote

Sear and bake pork slices in parchment with vibrant pesto, tender potatoes, and fresh vegetables for a simple yet impressive dinner.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

8 ounces Melissa’s Gemstone small potatoes

½ cup water

1 (1-pound) pork tenderloin, cut into ½-inch-thick slices

1 tablespoon plus ½ cup olive oil, divided

3 cups lightly packed watercress, plus additional for garnish

1 cup lightly packed fresh basil

¼ cup hazelnuts

2 teaspoons lemon zest

3 tablespoons fresh lemon juice

1 garlic clove, peeled

¾ teaspoon coarse kosher salt

½ teaspoon freshly ground black pepper

1 medium fennel bulb, trimmed, cored and sliced ¼ inch thick; reserve fronds for garnish

1 small shallot, sliced

Radish slices, for garnish

Directions

Preheat oven to 375°F. Lightly spray a large rimmed baking pan with nonstick cooking spray; set aside.
In a microwave-safe medium bowl, add potatoes and water; cover with plastic wrap. Microwave on high for 3 minutes. Drain well and let cool. Slice potatoes and set aside.
Pat pork slices dry with paper towels. In a large skillet, heat 1 tablespoon olive oil over high heat. Add pork slices and sear for 1 minute or until lightly browned, turning halfway through. Remove from skillet; set aside.
For pesto, in a food processor, place 3 cups watercress, basil, hazelnuts, lemon zest and juice, garlic, salt and pepper. Cover and pulse until combined. With food processor running, gradually add remaining ½ cup olive oil in a thin, steady stream; continue processing until smooth; set aside.
To assemble packets, cut four 15-inch-round parchment paper circles. Fold each in half; then open. Toss sliced potatoes with half of the pesto mixture. Divide and place potato mixture in center near the fold on one-half of each parchment round. Top with fennel and shallot. Place pork slices on top of vegetables. Spoon remaining pesto on top.
Fold the other half of parchment rounds up and over pork and vegetables to form semicircles. Working from one end, fold edges together in a double fold. Fold only a small section at a time to ensure a tight seal. Place packets in prepared baking pan.
Bake packets for 18 to 20 minutes or until pork reaches 145°F. (Insert an instant-read thermometer through the paper into the pork slices.) Transfer parchment packets to serving plates. Use a sharp knife or kitchen shears to cut a large × across the top of each packet to let steam escape. Carefully fold back paper; garnish with additional watercress, radish slices and fennel fronds, if desired.