Pork Loin with Coriander Pesto and Roasted Vegetables
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 20 min |
| Total: | 1 h 40 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- Coriander pesto
- 2 Tbsp. (30 mL) pine nuts, toasted
- 2 garlic cloves, degermed
- 2 cups (500 mL) fresh coriander
- 2 Tbsp. (30 mL) grated fresh Parmesan
- 4 Tbsp. (60 mL) Irresistibles olive oil*
- 3 cups (750 mL) carrots, peeled and cut into big pieces
- 1 tsp. (5 mL) Irresistibles cumin seed*
- 3 cups (750 mL) beets, peeled and cut into big pieces
- 2 lb. (1 kg) boneless pork loin roast
- Salt and pepper to taste
Preparation
Coriander pesto: Chop toasted pine nuts, garlic and coriander leaves in a food processor. Add Parmesan and 2 Tbsp. (30 mL) olive oil. Season.
Preheat oven to 425oF (220oC).
Roll carrots in 1 Tbsp. (15 mL) oil and half the cumin to coat. Season generously. Put carrots on a baking sheet.
Repeat with beets and arrange them beside the carrots.
Roast for 15 – 20 minutes.
Cut the loin lengthways down the centre, but not all the way through.
Fold the two parts open and cut each in two from the centre out. Flatten with a heavy skillet.
Brush flattened loin with coriander pesto, roll and tie it up.
Lower heat to 300oF (150oC).
Roast loin with vegetables for 45 – 60 minutes or until meat thermometer reads 155°F (75°C).
Tent pork loin with foil and let stand about 15 minutes.
Slice and serve with roasted vegetables.
Suggestion
photo provided by Porc du Québec* 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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