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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: East West Pork Roulade and Pot Pie

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Total:: 1 hr 45 min
Prep:: 1 hr
Cook:: 45 min

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Roasted Pork Loin with Almond Pesto
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H45M0.000S
Cuisine: asian
Ingredients: 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