Roasted Pork Loin with Almond Pesto
- 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.
Thank you! your flag was submitted.
More Recipes and Ideas:
Mesquite Pork Loin Normandy, Paneed Pork Loin and Mashed Root Vegetables with a Roasted Cipollini and Field Pea Relish, Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa, Garlic Chicken Recipes, Asian, Chicken Cordon Bleu Recipes, New York Strip Steak Recipes, Veal Chop Recipes, Easy Shrimp