Recipe courtesy of Guy Fieri
and
Matthew McConaughey
JKL Pesto Pork and Veggie Roast
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 541
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 98
- Sodium
- 1155
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
Ingredients
5 cloves garlic
3 teaspoons coarse sea salt, divided
3 teaspoons freshly ground black pepper, divided
1/4 teaspoon cayenne pepper
1 tablespoon fresh rosemary leaves
3 teaspoons sugar
1 (3-pound) pork loin roast, trussed
2 onions, quartered
2 zucchini, cut into 8 half-moon pieces
2 summer squash, cut into 8 half-moon pieces
2 carrots, washed and cut into 8 pieces
3 tomatoes, quartered
2 medium red potatoes, quartered
1 cup store-bought pesto
1 tablespoon grapeseed oil
1/2 cup white wine, plus more if needed
3/4 cup chicken stock, plus more if needed
3 tablespoons butter
Directions
- Preheat the oven to 425 degrees F.
- In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast.
- Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly.
- Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven.
- Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes.
- Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste.
- Slice the pork thinly on a slight bias and serve with the jus and vegetables.