This plate of pork tenderloin with cilantro pesto, black-eyed pea salsa and green chile bread pudding looks like a lot of effort, but it really wasn't. The salsa and bread pudding were left over from the Blogfest last Friday. I merely marinated the pork and tossed it in the oven and browned the bread pudding in a sauté pan to give it a much-needed crust. My blender did all the work of making the pesto.
I love leftovers.