- 1 1/4 cup toasted slivered or whole almonds (save 1/4 cup for garnish)
- 3 serrano chiles
- Juice of one lime
- 6 cloves of garlic
- 1 tablespoon minced ginger
- 2 cups picked thai basil leaves
- 1 cup picked mint leaves
- 3/4 cup peanut oil
- 3 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat
- Salt and black pepper to taste
- 1/4 cup sliced green scallions for garnish
- Canola oil to cook
In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.
Add a little oil to thin out the remaining pesto.