Best 2 Pesto Pork Loin Recipes
If you're looking for a flavorful and easy-to-make meal, pesto pork loin is an excellent choice. This classic Italian dish combines the zesty flavors of basil, garlic, and pine nuts with the tender and juicy pork loin. Whether you're a seasoned chef or a beginner in the kitchen, this article will provide you with the best recipes for pesto pork loin, ensuring a delicious and satisfying meal that will impress your taste buds and those of your loved ones.
Let's cook with our recipes!
SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN
Provided by Robert Irvine : Food Network
Time 1h
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
- For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
- Preheat the oven to 350 degrees F.
- Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
- Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
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
Tips:
- For the best flavor, use fresh basil. If you don't have fresh basil, you can use dried basil, but use only half the amount.
- You can use any type of nuts in this recipe, but pine nuts are the traditional choice. If you don't have pine nuts, you can use walnuts, almonds, or pecans.
- If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, nuts, garlic, and Parmesan cheese until they are finely minced.
- You can grill the pork loin on a grill pan, in a grill basket, or on a charcoal grill. If you are using a charcoal grill, be sure to preheat the grill to medium-high heat before adding the pork loin.
- The pork loin is done cooking when it reaches an internal temperature of 145 degrees Fahrenheit.
Conclusion:
Pesto pork loin is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pesto sauce is flavorful and tangy, and it pairs perfectly with the juicy pork loin. This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.
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