Pork Tenderloin with Pesto Sauce

1 cup fresh basil      

½ cup olive oil

1 tablespoon pine nuts

4 cloves garlic

½ teaspoon salt

3 tablespoon butter, softened

½ cup parmesan cheese, grated

1 pork loin

4 garlic cloves, slivered

1 teaspoon salt

½ teaspoon pepper

½ teaspoon crushed rosemary

½ cup olive oil

¼ cup white wine

Fresh sprig of rosemary

For the pesto: Put basil, oil, salt, pine nuts and garlic in food processor. Mix on high until well blended. Add softened butter and parmesan cheese until well blended. Set aside.

Heat oven to 350 degrees.

For the pork: Poke several holes in pork tenderloin. Add slivered pieces of garlic in each hole.

In a small bowl, mix together salt, pepper, rosemary, olive oil and wine. Pour over pork tenderloin making sure the sauce drizzles into the holes. Drizzle the pesto on top of pork and place sprig of rosemary on top. Bake 45 minutes.

Drizzle drippings over the pork when serving.

Serves six.

Cook’s note: May triple recipe of pesto sauce. Great at end of summer when basil is at the end of season. Freeze in ice cube trays for fresh pesto all winter long. Take out a cube to add to sauces, soups or on top of meats. If you don’t have time to make pesto you can use jar pesto.