Another after-school marathon to get dinner out the door. But, the nice thing about grilled pork is that once it is seasoned and on the grill, it's one hour with little attention. The pasta turned out well. Used pesto from King Soopers (my frozen was all gone a victim of the kitchen remodel) - California Sun-Dried Tomato Pesto 8.5 oz for $3.99 (on sale) in the produce section. The flavor was great! Instead of tearing the basil, we made cigar rolls by stacking the leaves, rolling them up and then cutting them into shreds. It's so much easier. Make this dish in a metal pan so that you can broil it at the end to melt the cheeses. Don't forget, you can always buy ricotta ahead and freeze it. Defrost in fridge overnite.
The recipes: Grilled Pork - coat the tenderloin in olive oil. Sprinkle with BBQ seasoning. We used Grill Mates Barbecue. Grill Mates 25% less sodium Montreal Steak is also good. Place on preheated grill. Cook at medium-high for about an hour. Turn meat over with meat fork every 10-15 minutes. Watch when grilling the fat-side down - flames can flare. Grill to 130 degrees. Remove from grill and tent with foil. Let rest 15-20 minutes. This allows it to finish cooking - the temp will rise and keeps the juices in the meat.
Next make the pasta: http://www.foodnetwork.com/recipes/rachael-ray/tomato-basil-and-cheese-baked-pasta-recipe/index.html
It will be done in time for you to carve the pork. Dinner on the table in about an hour and fifteen minutes!
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