Wednesday, January 12, 2011

Zucchini-Wrapped Pork

Another awesome recipe...and this one is so pretty on the plate!! I cut this recipe out of the May 2010 issue of Better Homes and Garden magazine. I had planned on making this with arugula salad and had my husband stop to get it on the way home. Needless to say, we ended up with romaine and I wasn't about to go out into the snow so...Zucchini-Wrapped Pork and Romaine Salad it is!

Zucchini-Wrapped Pork


1 small zucchini
12 to 16 oz pork tenderloin
Olive Oil
1/3 cup purchased basil pesto
Small fresh basil leaves (optional)
Watercress or arugula (optional)

Preheat oven to 450F. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices. Cut pork tenderloin crosswise into 4 equal portions. Press meat down with the palm of hand to flatten slightly.

Wrap each tenderloin portion with two zucchini slices (reserve remaining slices for another use). If your slices come out thicker, just place one on top and one on the bottom and then keep in place with a toothpick (I had to do this) Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper.

Bake, uncovered, 18-20 minutes. Spoon some of the pesto over each tenderloin just before serving and sprinkle with basil leaves. Serve with remaining pesto and watercress.


I thought the basil pesto sauce was too expensive, so I made my own. Recipe to follow :)


  1. This sounds delicious and will definitely try it; thanks for posting! When I bake with pesto, I like to put mine under the veggies, so it says nice and green. I love to put it on salmon filets and then top with tomato slices and bake- so delicious! Thanks again for the great recipe!

  2. Thanks Moriah! Love the idea with salmon...sounds yummy!