Basil Sauce for Tenderloin Recipe

Basil Sauce for Tenderloin Recipe
Basil Sauce for Tenderloin Recipe photo by Taste of Home
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Basil Sauce for Tenderloin Recipe

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This sauce packs a punch! Garlic, basil and pepper make it terrific for perking up pork and other meats. June Rischitelli of McKeesport, Pennsylvania submitted the recipe. You can also use this flavorful sauce to perk up poultry.
Recommended: 52 Date Night Dinners
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 tablespoon sun-dried tomatoes (not packed in oil)
  • 1/4 cup boiling water
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons minced fresh basil
  • 1/4 teaspoon olive oil
  • 2 tablespoons chopped roasted sweet red pepper
  • 1/8 teaspoon lemon juice
  • Dash garlic powder
  • Dash pepper
  • Grilled pork tenderloin

Directions

In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. Transfer to a small food processor. Add the mayonnaise, basil, oil, red pepper, lemon juice, garlic powder and pepper; cover and process until blended. Serve with pork tenderloin. Yield: 1/4 cup.
Originally published as Basil Sauce for Tenderloin in Cooking for 2 Fall 2007, p58

Nutritional Facts

2 tablespoons: 26 calories, 1g fat (0 saturated fat), 2mg cholesterol, 211mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 0 protein.

  • 1 tablespoon sun-dried tomatoes (not packed in oil)
  • 1/4 cup boiling water
  • 2 tablespoons fat-free mayonnaise
  • 2 teaspoons minced fresh basil
  • 1/4 teaspoon olive oil
  • 2 tablespoons chopped roasted sweet red pepper
  • 1/8 teaspoon lemon juice
  • Dash garlic powder
  • Dash pepper
  • Grilled pork tenderloin
  1. In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. Transfer to a small food processor. Add the mayonnaise, basil, oil, red pepper, lemon juice, garlic powder and pepper; cover and process until blended. Serve with pork tenderloin. Yield: 1/4 cup.
Originally published as Basil Sauce for Tenderloin in Cooking for 2 Fall 2007, p58

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