Pesto Pork Tenderloin with roasted garlic and Spinach Orzo

Ohhh so easy....

Pesto Pork Tenderloin

• One pork tenderloin
• 2 tbl spoons of your favorite jarred pesto... (I used Classico).
• 1/4 a cup of Parmesan Cheese
• Salt and pepper
• One full bulb, yes a bulb of garlic 

Preheat oven to 475F.

 

Remove whole cloves of garlic from the bulb and split them in half.
Place on to a sheet of foil and drizzle with olive oil.  Close foil to make an air tight sack.  Place in oven on the rack next to the pork.

 

Salt and pepper the pork tenderloin on both sides.
Rub both sides of pork tenderloin with pesto.
Sprinkle shredded parmesan cheese on top
Insert thermometer to the thickest part of the tenderloin, cook for about 30-40 or until internal temperature reaches 150 degrees. 
Remove from oven and let it sit for 15 under a foil tent.

 

Slice and serve with roasted garlic.

 

 

Spinach Orzo

 

I did not measure anything here; however, I have to say that I did something right... because I didn't even need to drain it!! 

 

Here it is....
Cook orzo in a couple cups of chicken broth.
Add about 1.5 cups of frozen spinach to about a half a box of orzo.
A lot of minced garlic, about 5 cloves.
Parmesan Cheese about 3/4 a cup.
Salt, Pepper and a squeeze a lemon wedge into mixture.