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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5376.74 Kcal (22511 kJ) | ||
| Calories from fat | 3357.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 373.02g | 574% | |
|---|---|---|---|
| Cholesterol | 1070.5mg | 357% | |
| Sodium | 1518.12mg | 63% | |
| Potassium | 8817.81mg | 188% | |
| Total Carbs | 66.87g | 22% | |
| Sugars | 18.74g | 75% | |
| Dietary Fiber | 34.14g | 137% | |
| Protein | 435.57g | 871% | |
| Vitamin C | 28.8mg | 48% | |
| Iron | 24.3mg | 135% | |
| Calcium | 787.7mg | 79% | |
| Amount Per 100 g | |||
| Calories | 219.54 Kcal (919 kJ) | ||
| Calories from fat | 137.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.23g | 574% | |
|---|---|---|---|
| Cholesterol | 43.71mg | 357% | |
| Sodium | 61.99mg | 63% | |
| Potassium | 360.04mg | 188% | |
| Total Carbs | 2.73g | 22% | |
| Sugars | 0.76g | 75% | |
| Dietary Fiber | 1.39g | 137% | |
| Protein | 17.78g | 871% | |
| Vitamin C | 1.2mg | 48% | |
| Iron | 1mg | 135% | |
| Calcium | 32.2mg | 79% | |
* 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.
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