Pork Tenderloin with Parsnips and Basil Orzo
Ingredients
- Ingredients
- 800 grams roasted pork roulade (oven-ready, skinless)
- 2 garlic cloves
- 4 Tbsps mixed, chopped Fresh herbs (parsley, rosemary, thyme, chervil, basil)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 250 milliliters Beef broth
- 100 milliliters dry white wine
- 600 grams Parsnips
- 300 grams Orzo
- 3 Tbsps Pesto (prepared, basil)
- 2 Tbsps butter
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse meat and pat dry. Peel and mince garlic, combine with 2/3 of the herbs. Season meat on both sides with salt and pepper and rub with herbs. Bind with kitchen twine.
Heat butter in an oven-safe pan and sear meat on all sides. Deglaze with broth and wine. Transfer to the oven and roast for about 1 1/2 hours. Baste meat with pan juices throughout.
Peel parsnips cut in half lengthwise and boil for about 12 minutes in salted water. Drain, shock in ice water and drain again.
Boil orzo in salted water until al dente.
In a pan, melt butter and add parsnips. Add remaining herbs and season with salt and pepper.
Drain pasta and mix with pesto.
Remove pork from oven, remove and discard kitchen twine and slice. Plate slices and serve with parsnips and pasta.
