This recipe comes from another cookbook that I picked up from the library. It is called, "Italian Diet", by Gino D'acampo. I have slightly modified this recipe to make it even more points friendly.
serves 8 ( 5 points + )
- 25 sage leaves
- ¼ c. peeled almonds
- 1 garlic clove
- ½ c. grated Parmesan or Romano cheese
- 3 T. olive oil, divided
- 24 oz. pork tenderloin, cut into 16 pieces about ¼ " thick
- salt and pepper
- ⅓ c. white wine
Place sage leaves, almonds, Parmesan, garlic and 2 T. olive oil in a food processor. Process for 20-30 seconds or until smooth.
Use a sharp knife to make small cuts on the edges of the pork slices to prevent them from curling when cooking them. Pound pork to about ⅛ " thickness. Sprinkle pork slices with salt and pepper. Spread sage pesto on 8 slices of pork and cover with remaining 8 slices making a sandwich effect.
Heat remaining 1 T. oil in a large nonstick skillet or cast iron pan coated with cooking spray.
Cook the pork for 2-3 minutes per side. Add the wine and cook an additional 4 minutes, turning once.