Roasted Rack of Pork and Fresh-Sage Walnut Pesto
| Preparation: | 10 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 50 min |
| Total: | 1 h 10 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2.2 lb. (1 x 1 kg) rack of pork with 4 ribs
- Salt and ground black pepper to taste
- ¼ cup (60 mL) Irresistible * extra-virgin oil
- 1½ Tbsp. (22 mL) coarsely chopped fresh sage
- ¼ cup (60 mL) coarsely chopped, walnut kernels * or almonds
- 1 small garlic clove, finely chopped
- ¼ cup (60 mL) grated fresh Parmesan
- Salt and ground black pepper to taste
Preparation
Preheat the oven to 475ºF (250ºC).
Pat the meat dry, coat with olive oil and season generously.
Place the rack, bone side down, in a roasting pan and cook for 30 minutes.
When the meat begins to brown, lower the oven temperature to 350ºF (180ºC) and continue cooking until the internal temperature reaches 150ºF (65ºC).
Remove from the oven, cover loosely with aluminium foil and let rest for 10 minutes.
Pesto
In a small saucepan, gently heat the oil and sage.
When the sage starts to crackle, remove from the heat and let infuse for 2 minutes.
In a food processor or blender, finely chop up all the pesto ingredients. Adjust the seasoning.
Slice the rack and spoon some pesto on each serving.
Return to the oven for 3 minutes simply to reheat the pesto.
Serve with the defatted cooking juices from the roast.
Suggestion
Accompany with creamed white kidney beans and broccoli salad.
It’s important not to overcook rack of pork (also called pork loin) as the meat is lean and will dry out quickly. It’s best to cook until pink and juicy at an internal temperature of 150ºF (65ºC).
Season the meat before cooking so that the salt penetrates the meat more deeply and enhances the taste.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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