Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie Recipe

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Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie
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Ingredients
28
Count
Nutrition
1779
Calories
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Ingredients:

Directions:

  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.
  3. For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock. Reduce stock by 30 percent until the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
  4. For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice. Pulse until butter ends up in very small, tiny pieces. Add the egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate. Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 minutes or until golden brown.
  5. PLATING: Zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.
  6. Wine Suggestion: Robert Sinskey Pinot Noir 1996
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1778.76 Kcal (7447 kJ)
Calories from fat 904.95 Kcal
% Daily Value*
Total Fat 100.55g 155%
Cholesterol 292.99mg 98%
Sodium 1426.41mg 59%
Potassium 2850.26mg 61%
Total Carbs 93.45g 31%
Sugars 15.63g 63%
Dietary Fiber 16.98g 68%
Protein 122.19g 244%
Vitamin C 20.2mg 34%
Vitamin A 0.4mg 12%
Iron 7.9mg 44%
Calcium 270mg 27%
Amount Per 100 g
Calories 173.83 Kcal (728 kJ)
Calories from fat 88.44 Kcal
% Daily Value*
Total Fat 9.83g 155%
Cholesterol 28.63mg 98%
Sodium 139.4mg 59%
Potassium 278.55mg 61%
Total Carbs 9.13g 31%
Sugars 1.53g 63%
Dietary Fiber 1.66g 68%
Protein 11.94g 244%
Vitamin C 2mg 34%
Iron 0.8mg 44%
Calcium 26.4mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 43.2
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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