2 for $4.00
40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE
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 425°F (220°C).
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 300°F (150°C).
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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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