Wednesday, January 25, 2012

Pork Loin with White Wine and Sage Pesto

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.


  1. Where do you find sage leaves? I've tried Woodman's and Caputo's (like a fresh market).

  2. Hi Coats Family,
    I just bought my sage leaves at Woodman's. They were above the section with the fresh mushrooms in the produced dept.

  3. My sun is allergic to walnuts. What would you recommend as an alternative? Or would you suggest just leaving it out?

    1. Pine nuts would work well too. If your son is allergic to all nuts, then just leave the nuts out. It should still taste good!


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