PESTO PORK ROAST
"I came up with this recipe when I was left with a bit of pesto from another recipe and also had an abundance of tomatoes from the garden," Jennifer Magrey relates from Sterling, Connecticut. "I serve a green salad with fresh mozzarella and balsamic vinaigrette on the side."
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- For pesto, in a blender, combine 1/4 cup oil, basil, cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside., Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast. , Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°. , Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork.
Nutrition Facts : Calories 584 calories, Fat 25g fat (7g saturated fat), Cholesterol 149mg cholesterol, Sodium 426mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 43g protein.
PESTO PORK
Make and share this Pesto Pork recipe from Food.com.
Provided by Southern Polar Bear
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork loin into 1/2-inch slices.
- Place flour in a shallow dish.
- Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add pork and cook in batches for 2-4 minutes per side, or until golden, adding more butter as needed.
- Remove pork to a covered platter to keep warm.
- Add cream and pesto to skillet; mix well.
- Add tomatoes and cook 3-5 minutes, or until thoroughly heated.
- Pour over pork medallions and serve.
Nutrition Facts : Calories 569.5, Fat 42.6, SaturatedFat 21.1, Cholesterol 156.3, Sodium 446.1, Carbohydrate 14.8, Fiber 1.1, Sugar 1.3, Protein 31
CROCK POT PESTO PORK ROAST
Make and share this Crock Pot Pesto Pork Roast recipe from Food.com.
Provided by IOjaw
Categories Pork
Time 10h10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Stab pork roast several times on all sides with a knife.
- Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
- Rub the mixture thoroughly rub on all sides of the pork roast.
- Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 - 12 hours.
- Remove pork roast from crock pot and slice.
- Quickly stir corn starch to remaining juices in crock pot.
- Plate sliced pork and ladle on liquid.
- Sprinkle with garlic chives.
Nutrition Facts : Calories 456.9, Fat 28.4, SaturatedFat 6, Cholesterol 126, Sodium 301.1, Carbohydrate 3.5, Fiber 0.9, Sugar 0.2, Protein 44.9
ROASTED PORK LOIN WITH ALMOND PESTO
Steps:
- 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.
JKL PESTO PORK AND VEGGIE ROAST
Provided by Guy Fieri
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- 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.
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
- Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
PESTO PORK LOIN
This is a recipe that my brilliant wife came up with after playing with something she found online. The pork is succulent and extremely flavorful. If you don't have pesto, the pork is still very flavorful without it. The original recipe didn't call for it. I want to note that sometimes my thermometer would read the pork to be done and it would come out pink. After taking temps in several places throughout the pork loin, and making sure the pesto is also at a 'done' temp, it resolved the problem. Also, don't try to attempt the pesto stuffing step with unfrozen pesto because it just makes a huge mess.
Provided by ROV Chef
Categories Pork
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spoon pesto into an ice cube tray and freeze for at least an hour. (Freezing pesto in ice cube trays and keeping the pesto cubes in freezer bags is a great way to store pesto and to have in off-season).
- Preheat oven to 400F°.
- Take a long knife and cut two holes, evenly spaced, into the loin.
- Insert frozen pesto into the holes.
- Lay out bay leaves on pan and place pork loin on top.
- Rub loin with seasoning salt and spoon minced garlic over top.
- Chop fresh thyme and add vinager in a pouring container.
- Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
- Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
- Cook for 2 hours.
Nutrition Facts : Calories 748.1, Fat 48.1, SaturatedFat 16.6, Cholesterol 204.1, Sodium 146.8, Carbohydrate 7.2, Fiber 3.9, Sugar 0.2, Protein 69.3
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4.3/5 (4)Category DinnerCuisine AmericanTotal Time 1 hr 45 mins
- Combine basil, tarragon, dill, chives, scallions, thyme, horseradish, garlic, and lemon zest in a blender or food processor. With processor running, drizzle in oil through food chute. Process until mostly smooth.
- Preheat oven to 350°F. Place the loin on a cutting board with the fat cap on the board and the small end facing you. With a very sharp knife, cut the loin lengthwise to within 1/2 inch of bottom of pork, cutting to, but not through, the other side. Open the cut pork like a book. Repeat process with each half, being careful to cut to within 1/2 inch of the bottom of the pork but not through. Top butterflied pork with plastic wrap; gently pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
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