If by some work of magic you happen to have leftover pesto, now is the time to go ahead and use it as a marinade, whether you are grilling or baking your meat of choice – though chances are pretty slim that you won’t have an abundance of homemade pesto just sitting in your fridge. Not a problem! Pesto can be made with a couple of pulses in your blender. You don’t even need to count the minutes, it is super quick to make and ultimately delicious to eat. Did we mention that it can be used as a marinade? We’ve tried it before with grilled pesto chicken kebabs which are absolutely delish, and we’ve consumed our fair share of grilled pesto shrimp skewers – beyond scrumptious!
If you are unsure of a budding basil addiction, put the herb mixture on the pork loins a bit thinner to ease your way into the fragrant taste. If you are already a pesto fan, slather that beautiful green stuff on and get ready for an amazing meal. Basil comes in at least 35 different varieties, with changes in color and leaf size, yet overall its benefits to the human body are the same. Basil is chock-full of antioxidants, it helps to relieve stress, boosts the immune system and acts as an anti-inflammatory nutrient.
Eat well, live well and eat your greens! Don’t forget that you can make roasted red pepper pesto too, for when you desire a change of color or a smokier flavor.
Pork Loin With Pesto Sauce Recipe
Protein: 61g / %
Carbs: 3g / %
Fat: 60g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. pork loin
- 4 garlic cloves, minced
- 2 tbsp. fresh rosemary, chopped
- 1 tbsp. fresh thyme
- 2 tbsp. olive oil
- Sea salt and freshly ground black pepper
Pesto Sauce Ingredients
- 2 cups fresh basil leaves, packed
- 2 garlic cloves, minced
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup olive oil
- 2 tsp. freshly squeezed lemon juice
- Sea salt
- Preheat oven to 375 F.
- In a bowl combine the olive oil, garlic, rosemary and thyme; season to taste.
- Place the pork in a baking pan and rub with the herb mixture.
- Roast in the oven 30 to 35 minutes.
- Place the basil, garlic, pine nuts, lemon juice and olive oil in a blender, or food processor, and blend until smooth; then season to taste with salt.
- Spread the pesto over the top of the pork and roast another 12 to 15 minutes.
- Serve with the remaining pesto sauce.