Roasted Pork Loin with Almond Pesto

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 1 hr
  • Cook: 45 min
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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


  1. 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.
  2. Add a little oil to thin out the remaining pesto.

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