Paprika and Rosemary Crusted Pork Tenderloin and Pea Soup with Spring Garlic Pesto

This post is all about eating healthy without giving up taste and flavor. I love a crispy crust that gives way to a moist, tender interior. This pork dish achieves that without frying or even panfrying. The combination of this thick, flavorful crust and roasting infuses this pork with flavor. And the pea and pesto soup is creamy and delicious without any cream or butter. The pesto and fresh peas are the perfect spring side dish – warm and satisfying on a chilly spring night. It made for a delicious meal that you’d have no idea was healthy.

Paprika and Rosemary Crusted Pork Tenderloin and Pea Soup with Spring Garlic Pesto

Based on recipes from Epicurious.com

Served 4

Leftover Potential: Pork can lose some of it’s crispiness in re-heating, so I’d recommend reheating in the oven. The soup keeps well for up to a week.

Pork Tenderloin:

2 pounds pork tenderloin

2 tsp olive oil

salt, as needed

pepper, as needed

2 tsp olive oil

3 cloves garlic, minced

3/4 cup whole wheat breadcrumbs

1/4 cup almonds, toasted, coarsely ground

1 1/2 Tbsp rosemary, minced

1 Tbsp paprika

1. Dry the pork loin with paper towels to remove excess moisture. Brush with olive oil, and season with salt and pepper. 2. In a small saute pan, heat the olive oil over medium heat. Cook the garlic until fragrant. Add the breadcrumbs and almonds. Stir until toasted slightly, about 2 minutes. Remove from the heat, and add the rosemary.

3. Sprinkle half of the paprika over the pork loin, and rub in using your hands. Add the remaining paprika to the breadcrumb mixture, and mix to combine.

4. Cover the pork loins in the breadcrumb mixture evenly. Roast in a preheated 375 degree oven until the crust is nicely browned and the center is cooked through (about 35-45 minutes).

5. Let the meat rest for about 10 minutes, then cut into slices and serve.

Pea Soup

1 pound peas

1/2 cup chicken stock

2 tsp olive oil

1 carrot, diced

1 onion, diced

1 stalk celery, diced

salt, as needed

pepper, as needed

1. Cook the peas briefly in the chicken stock, about 2 minutes. Transfer to a food processor or blender.

2. Heat the olive oil in a medium saute pan over medium heat. Cook the carrot, onion, and celery until tender, 4-5 minutes. Transfer to the food processor or blender and blend until smooth. Season with salt and pepper and heat in a large soup pot over medium heat.

Spring Garlic Pesto

2 bulbs spring garlic

2 cups basil

1/4 cup pine nuts, toasted

1/4-1/3 cup olive oil

salt, as needed

pepper, as needed

1. Process all ingredients in a food processor or blender. Reserve until needed, covered with a thin layer of olive oil to prevent discoloration.