If the Home Chef kitchen had a greatest hits collection, this basil-pecorino sauce would be track number one, the most requested and replayed. This rich, herbaceous creamy delight has found its way into a variety of meals, including chicken and pasta. But now with paired with pork, we think we've found the perfect beat and lyrics. A medley of carrots and green beans provides the melody. (We've been waiting for years to make that joke.) We're sure you'll be singing along to our number one song as soon as you have that first perfect bite.
Peel, trim, and cut carrot into ¼" slices at an angle.
Trim ends off green beans.
Pat pork tenderloin dry, and season all over with ½ tsp. salt and a pinch of pepper.
Cook the Pork Tenderloin
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and pork tenderloin to hot pan. Cook until browned on three sides, 2-3 minutes per side.
Transfer to prepared baking sheet. Roast in hot oven until pork tenderloin reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
Wipe pan clean and reserve.
While pork tenderloin roasts, cook vegetables.
Cook the Vegetables
Return pan used to sear pork tenderloin to medium heat. Add 2 tsp. olive oil and carrot to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Add green beans, garlic, ½ tsp. salt, and a pinch of pepper. Cover and stir occasionally until vegetables are browned and tender, 7-10 minutes.
Remove from burner.
Make the Sauce
Place a small pan over medium heat.
Add cream to hot pan and bring to a rolling boil. Rolling means more than a few bubbles; a rolling boil means water is boiling vigorously.
Remove from burner. Stir in basil pesto and pecorino.
Finish the Dish
Plate dish as pictured on front of card, slicing pork tenderloin if desired and garnishing pork with sauce. Bon appètit!