Best 2 Pesto Pork Loin Recipes

Indulge in a symphony of flavors with our delightful Pesto Pork Loin. This delectable dish tantalizes your taste buds with a vibrant green pesto, a succulent pork loin, and a medley of fresh vegetables. The pesto, a vibrant blend of basil, pine nuts, Parmesan cheese, and olive oil, infuses the tender pork loin with its aromatic and nutty essence. Accompanying the main course, you'll find a trio of tempting recipes: a refreshing Cucumber Salad with a tangy vinaigrette dressing, a creamy and tangy Pesto Pasta Salad featuring sun-dried tomatoes and artichoke hearts, and an invigorating Arugula Salad with a balsamic vinaigrette. Prepare to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN

Spinach and Mint-Basil Pesto-Stuffed Pork Loin image

Provided by Robert Irvine : Food Network

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 12

Ingredients

1 cup fresh basil leaves
1/2 cup fresh mint leaves
1/4 cup pine nuts
1 teaspoon salt
1 tablespoon minced garlic
1/2 cup shredded Parmesan
1/4 cup olive oil
2 (3 pound) pork loins, 10 to 12-inches long
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
2 cups fresh spinach
3 tablespoons grapeseed oil

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

Pesto Pork Loin image

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

Ingredients

3 -4 lbs pork loin
6 bay leaves
2 tablespoons minced garlic
1/4 cup white wine vinegar
2 tablespoons chopped fresh thyme
2 tablespoons seasoning salt
1/2 cup basil pesto

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:

Use a food processor to make the pesto. This will help you create a smooth and consistent sauce.
If you don't have a food processor, you can make the pesto by hand. Simply chop the basil, garlic, pine nuts, and Parmesan cheese until they are finely minced.
Use a good quality olive oil. This will help the pesto taste its best.
Season the pesto to taste with salt and pepper. You may also want to add a squeeze of lemon juice.
Use the pesto to marinate the pork loin. This will help the pork absorb the flavors of the pesto.
Cook the pork loin in a preheated oven. This will help the pork cook evenly.
Serve the pork loin with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Pesto pork loin is a delicious and easy-to-make dish that is perfect for any occasion. The pesto marinade infuses the pork with flavor, while the cooking process helps to keep the pork moist and tender. This dish is sure to be a hit with your family and friends.