Texas«Hills

Vineyard

Pork Tenderloin with Rosemary Pesto

Kathy & Gary Gilstrap

1 c fresh rosemary leaves

8 garlic cloves

½ c olive oil

1 T sea salt

1 t pepper

6 (3/4 lb) pork tenderloins, trimmed

Process rosemary and garlic in food processor until smooth, stopping once to scrape down the sides. Add oil slowly in steady stream. Add salt and pepper. Spread pesto evenly over tenderloins. Tie tenderloins together in pairs with kitchen string, making 3 bundles. Place on a rack in a broiler pan. Bake at 350 for 40 minutes or until meat thermometer inserted into thickest portion registers 160 degrees. Let stand for 15 minutes before serving.

Serve with a Texas Hills Cabernet or the Cinque Vino Rosso (5-red table wine)