Sandra Lee Semi-Homemade Weeknight Wonders

Salt-Crusted Basil Pork

Prep time: 20 minutes
Cook time: 45 minutes
Makes 4 servings

Ingredients

  • Canola oil cooking spray, Mazola Pure®
  • 2 pork tenderloins (1 lb. each), trimmed
  • 4 leaves Swiss chard, rinsed and stems removed
  • 3/4 cup pesto sauce, divided use, Christopher Ranch®
  • 1 lb. small new potatoes, rinsed and scrubbed
  • 1 cup fat-free egg whites, Egg Beaters®
  • 4 cups kosher salt

Directions

Preheat oven to 350 degrees F. Spray the bottom of a 9x13-inch baking pan with cooking spray; set aside.

Rinse tenderloins and pat dry with paper towels. Lay each tenderloin on 2 Swiss chard leaves. Spread each tenderloin with 2 tablespoons of the pesto; wrap with the leaves. Transfer to the center of the baking pan with the ends of the Swiss chard tucked underneath. Place the potatoes around the tenderloins toward the center of the pan. Insert an ovenproof thermometer into one of the tenderloins.

In large bowl, whip the egg whites to a stiff peak; fold in the salt to make a paste. Stir in the remaining 10 tablespoons pesto. Spread the paste over the tenderloins and potatoes, making sure that all are covered. Bake for 4 minutes or until internal temperature reaches 150 degrees F.

To serve, remove salt crust from tenderloins by breaking and peeling. Use a fork to fold back the Swiss chard leaves. Transfer tenderloins to platter and slice in 1⁄2- to 1-inch slices. Rub most of the salt off potatoes with a paper towel; place potatoes on platter with sliced meat.

Note: Substitute 8 real egg whites for the liquid egg whites.

Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee Copyright © 2009 SLSH Enterprises, Inc. www.semihomemade.com