Ingredients Jump to Instructions ↓

  1. 3 leeks -- thinly sliced

  2. 1 tbsp olive oil

  3. 1 c snipped parsley

  4. 2 tbsp snipped fresh thyme or 1tsp dried thyme

  5. 1/4 c Parmesan or Romano cheese -- grated

  6. 1/4 tsp salt

  7. 1/4 tsp pepper

  8. 3 tbsp olive or cooking oil

  9. 1/4 c chopped walnuts

  10. 2 12oz pork tenderloins

  11. Roasted Garlic Mayonnaise: 1 med garlic clove

  12. 2 tsp olive oil

  13. 1/2 c light mayonnaise

  14. In a medium skillet cook leeks in the 1 tbsp olive oil til tender; remove from heat.

  15. 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.

  16. 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.

  17. 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.

  18. 325? oven for 45-60 minutes or till thermometer reads

  19. 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.

  20. Roasted-Garlic Mayonnaise:

  21. 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

  22. 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.


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