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Grilled Pork Tenderloin w/ homemade Pesto

Discussion in 'Grilling Pork' started by xray, Jul 11, 2019.

  1. xray

    xray Master of the Pit

    I have two thriving basil plants that needed a trim. Figured it would be a good time to make homemade pesto.

    There was also a pork tenderloin sitting in the fridge from last week that I never got around to smoking...so let’s combine the two.

    Here’s what I trimmed off
    Once the leaves were trimmed off, I had 3 cups.

    Here’s how I made the pesto recipe:

    3 cups packed fresh basil leaves
    3 cloves of garlic
    1/2 cup freshly grated parmesan cheese
    1/2 cup extra virgin olive oil
    1tsp. Salt
    1tsp. Black pepper
    1/4 cup chopped pecans* optional
    Lemon juice

    *Traditionally pesto is made with Pine nuts, which are expensive. Didn’t have them...didn’t need them. You could also substitute chopped walnuts or pecans. I had every intention of making this without nuts, but I found pecans in the cabinet so I just used those.

    Add basil, garlic, cheese, nuts, salt and pepper to a food processor/blender

    Pulse until coarsely chopped

    Next, pour in olive oil while blending and blend until smooth and emulsified. Squeeze in fresh lemon juice to taste. I used 1/2 a lemon to brighten up the pesto.


    For the pork tenderloin, I just marinated in store-brand Italian dressing and then grilled them up alongside some fresh zucchini. I pulled the pork tenderloin off the grill at 140F.

    The zucchini was sprayed with olive oil and then salt and pepper, once the zucchini were off the grill, I grated fresh parmesan on them.

    Here’s the money shot, we also had a side of couscous.

    The next night for dinner, I was flying solo so I used the leftover pesto with some angel hair pasta. Pesto doesn’t do so well cooked, so it’s best to mix it in after you cook your pasta. Add a little pasta water to help adhere the pesto to the thin angel hair.

    Pesto also freezes well. If not using within a day, you could freeze in ice cube trays and then add cubes and thaw into cooked pasta for a quick weekday meal.

    Thanks for looking,

    tropics, gmc2003 and SmokinVOLfan like this.

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Nothing like homemade pesto Xray. Plate shots look awesome!
  3. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Oh hell yeah! After your chimchurri and corn recipes guess I’m gonna have to add the pesto one in there too! Looks great points in the cook!
    xray likes this.
  4. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Excellent looking meal Xray. Nicely done

    Point for sure
    xray likes this.
  5. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Joe that looks real tasty I make my own pesto no nuts in mine,I have friends an family with allergies
    xray likes this.
  6. xray

    xray Master of the Pit

    Thank you! It’s hard to beat homemade. I just can’t do the stuff in the jar anymore.

    Thanks for the like, I appreciate it! If you make a bunch be sure to freeze some. The recipe posted made 1 cup once it was all blended.

    Thanks Chris and thanks for the point!
  7. xray

    xray Master of the Pit

    Thanks Richie and thank you for the point, I appreciate it.

    I had all the ingredients and intentions to make it without nuts. My wife is big into baking so I thought I would check the cabinet to see if she had walnuts, but there were pecans. I was surprised because I sure don’t remember a pecan pie waiting for me! Lol, so I used them in the pesto and ate the rest.