Pork and Pesto Tortellini

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 375 degrees Fahrenheit; line rimmed baking pan with aluminum foil. In small bowl, stir garlic and 1 tablespoon oil.

4. Sprinkle tenderloin with salt and pepper; rub with garlic mixture. Wash hands after handling raw pork.

5. In large skillet, heat butter and remaining 1 tablespoon oil over medium-high heat; add tenderloin and cook 6 minutes or until browned, turning to brown all sides. Transfer to prepared pan; bake 10 minutes or until internal temperature reaches 145 degrees Fahrenheit. Transfer pork to cutting board; loosely tent with aluminum foil and let stand 10 minutes.

6. In same skillet, heat stock and crushed red pepper to a boil over medium-high heat, scraping browned bits from bottom of skillet with wooden spoon. Add cheese rinds; reduce heat to medium-low and cook 15 minutes or until reduced by half, stirring occasionally. Remove and discard rinds. 

7. Prepare tortellini as label directs; drain. Add tortelini to stock mixture; stir to coat. 

8. Thinly slice pork. Divide tortellini mixture into 4 bowls and sprinkle with grated cheese; top with pork and pesto.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more visit https://www.fightbac.org/