PESTO PORK ROAST
"I came up with this recipe when I was left with a bit of pesto from another recipe and also had an abundance of tomatoes from the garden," Jennifer Magrey relates from Sterling, Connecticut. "I serve a green salad with fresh mozzarella and balsamic vinaigrette on the side."
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- For pesto, in a blender, combine 1/4 cup oil, basil, cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside., Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast. , Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°. , Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork.
Nutrition Facts : Calories 584 calories, Fat 25g fat (7g saturated fat), Cholesterol 149mg cholesterol, Sodium 426mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 43g protein.
JKL PESTO PORK AND VEGGIE ROAST
Provided by Guy Fieri
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast.
- Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly.
- Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven.
- Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes.
- Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste.
- Slice the pork thinly on a slight bias and serve with the jus and vegetables.
PESTO AND CHEESE STUFFED PORK TENDERLOIN
Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.
Provided by Kim Schoonveld Waters
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h10m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper.
- Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 4.7 g, Cholesterol 205.3 mg, Fat 52.1 g, Fiber 0.7 g, Protein 30.5 g, SaturatedFat 30 g, Sodium 646.5 mg, Sugar 0.8 g
ROASTED PORK LOIN WITH ALMOND PESTO
Steps:
- 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.
- Add a little oil to thin out the remaining pesto.
PESTO PORK
Make and share this Pesto Pork recipe from Food.com.
Provided by Southern Polar Bear
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork loin into 1/2-inch slices.
- Place flour in a shallow dish.
- Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add pork and cook in batches for 2-4 minutes per side, or until golden, adding more butter as needed.
- Remove pork to a covered platter to keep warm.
- Add cream and pesto to skillet; mix well.
- Add tomatoes and cook 3-5 minutes, or until thoroughly heated.
- Pour over pork medallions and serve.
Nutrition Facts : Calories 569.5, Fat 42.6, SaturatedFat 21.1, Cholesterol 156.3, Sodium 446.1, Carbohydrate 14.8, Fiber 1.1, Sugar 1.3, Protein 31
CROCK POT PESTO PORK ROAST
Make and share this Crock Pot Pesto Pork Roast recipe from Food.com.
Provided by IOjaw
Categories Pork
Time 10h10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Stab pork roast several times on all sides with a knife.
- Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
- Rub the mixture thoroughly rub on all sides of the pork roast.
- Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 - 12 hours.
- Remove pork roast from crock pot and slice.
- Quickly stir corn starch to remaining juices in crock pot.
- Plate sliced pork and ladle on liquid.
- Sprinkle with garlic chives.
Nutrition Facts : Calories 456.9, Fat 28.4, SaturatedFat 6, Cholesterol 126, Sodium 301.1, Carbohydrate 3.5, Fiber 0.9, Sugar 0.2, Protein 44.9
THE BEST CLASSIC PESTO
Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.
Provided by NicoleMcmom
Categories Pesto Sauce
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg
BACON-WRAPPED PESTO PORK TENDERLOIN
I love to serve this family-favorite tenderloin-maybe because of the compliments that come with it! When the weather warms up, we grill it instead. -Megan Riofski, Frankfort, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Arrange bacon strips lengthwise in a foil-lined 15x10x1-in. pan, overlapping slightly., Cut tenderloin lengthwise through the center to within 1/2 in. of bottom. Open tenderloin flat; pound with a meat mallet to 1/2-in. thickness. Place tenderloin on center of bacon, perpendicular to strips., Sprinkle pepper over pork. Spread with pesto; layer with cheese and spinach. Close tenderloin; wrap with bacon, overlapping ends. Tie with kitchen string at 3-in. intervals. Secure ends with toothpicks., In a 12-in. skillet, brown roast on all sides, about 8 minutes. Return to baking pan; roast in oven until a thermometer inserted in pork reads 145°, 17-20 minutes. Remove string and toothpicks; let stand 5 minutes before slicing.
Nutrition Facts : Calories 402 calories, Fat 25g fat (9g saturated fat), Cholesterol 104mg cholesterol, Sodium 864mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
More about "pesto pork roast recipes"
PARMESAN PESTO ROASTED POTATOES - RECIPE RUNNER
From reciperunner.com
PORK LOIN WITH PESTO SAUCE | PALEO LEAP
From paleoleap.com
PORK LOIN WITH CREAMY PESTO SAUCE RECIPE | EATINGWELL
From eatingwell.com
ROASTED GARLIC PESTO - GIRL GONE GOURMET
From girlgonegourmet.com
PORK LOIN STUFFED WITH PESTO AND PROSCIUTTO - FOOD & WINE
From foodandwine.com
PORK WITH PESTO AND PASTA | LOVE PORK | LOVE PORK
From lovepork.co.uk
ROAST PORK & VEGETABLES WITH BASIL PESTO & MARINATED …
From blueapron.com
PESTO PARMESAN PORK CHOPS - REAL LIFE DINNER
From reallifedinner.com
10 BEST PESTO PORK TENDERLOIN RECIPES | YUMMLY
From yummly.com
RECIPE: PESTO PORK LOIN WITH GRILLED VEGGIES - JJ VIRGIN
From jjvirgin.com
PESTO BAKED PORK CHOPS RECIPE - EATWELL101
From eatwell101.com
PESTO STUFFED PORK LOIN RECIPE - ALL THINGS BARBECUE
From atbbq.com
PESTO PORK ROAST | RECIPE | PORK, RECIPES, PORK ROAST
From pinterest.ca
ROASTED PORK TENDERLOIN PESTO PASTA - CHOCOLATE SLOPES®
From chocolateslopes.com
BASIL PESTO PORK LOIN RECIPE - HELLOFRESH
From hellofresh.co.nz
PESTO PORK ROAST - BIGOVEN
From bigoven.com
PESTO GARLIC RUBBED ROASTED PORK SIRLOIN - PLATING PIXELS
From platingpixels.com
ROAST PORK WITH SAGE AND PECAN PESTO RECIPE | MYRECIPES
From myrecipes.com
JKL PESTO PORK AND VEGGIE ROAST - GLUTEN FREE RECIPES
From fooddiez.com
PORK LOIN WITH CORIANDER PESTO AND ROASTED VEGETABLES | METRO
From metro.ca
PESTO PARMESAN ROASTED POTATOES | KITCHN
From thekitchn.com
PORK ROAST WITH PESTO SAUCE FOR 20 | BETTER HOMES & GARDENS
From bhg.com
BEST ROASTED GARLIC PORK MEATBALLS AND WALNUT PESTO RECIPES
From foodnetwork.ca
ROLLED ROASTED PORK LOIN WITH PARSLEY PESTO - EAT SMARTER USA
From eatsmarter.com
PANCETTA PESTO STUFFED PORK LOIN ROAST - FEEDING THE FAMISHED
From feedingthefamished.com
PESTO PORK TENDERLOIN RECIPE - SHUGARY SWEETS
From shugarysweets.com
PESTO PORK ROAST RECIPE: HOW TO MAKE IT | TASTE OF HOME
10 BEST PESTO PASTA WITH PORK RECIPES - YUMMLY
From yummly.com
PESTO ROASTED VEGETABLES | ITALIAN RECIPES | GOODTO
From goodto.com
JKL PESTO PORK AND VEGGIE ROAST RECIPE | GUY FIERI | COOKING …
From cookingchanneltv.com
ROASTED PESTO POTATOES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
GARLICKY PESTO PORK CHOPS - DELALLO
From delallo.com
PESTO PORK TENDERLOIN RECIPE - RECIPEZAZZ.COM
From recipezazz.com
21 PORK PESTO PASTA RECIPE - SELECTED RECIPES
From selectedrecipe.com
ITALIAN PORK ROAST STUFFED WITH PROSCIUTTO AND BASIL PESTO
From familyspice.com
PROSCIUTTO PESTO PORK | CANADIAN LIVING
From canadianliving.com
PESTO-RUBBED PORK ROAST WITH GRILLED FRUIT - BETTER HOMES
From bhg.com
PESTO PORK WITH POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
You'll also love