Roasted Pork Loin with Almond Pesto |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 1 |
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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:
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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