1/1 Photo of Pesto Pork Loin
2 hrs 10 mins
ROV Chef's Note:
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.
My Private Note
Units: US | Metric
- 1Spoon 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).
- 2Preheat oven to 400F°.
- 3Take a long knife and cut two holes, evenly spaced, into the loin.
- 4Insert frozen pesto into the holes.
- 5Lay out bay leaves on pan and place pork loin on top.
- 6Rub loin with seasoning salt and spoon minced garlic over top.
- 7Chop fresh thyme and add vinager in a pouring container.
- 8Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
- 9Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
- 10Cook for 2 hours.
Browse Our Top Pork Loins Recipes
You Might Also Like...View All Pork Loins Recipes
Nutritional Facts for Pesto Pork Loin
Serving Size: 1 (236 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 748.1
- Calories from Fat 432
- Total Fat 48.0 g
- Saturated Fat 16.5 g
- Cholesterol 204.1 mg
- Sodium 146.7 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 3.9 g
- Sugars 0.2 g
- Protein 69.3 g
The following items or measurements are not included:
white wine vinegar