Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pesto Pork Loin Recipe
    Lost? Site Map

    Pesto Pork Loin

    Pesto Pork Loin. Photo by ROV Chef

    1/1 Photo of Pesto Pork Loin

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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).
    2. 2
      Preheat oven to 400F°.
    3. 3
      Take a long knife and cut two holes, evenly spaced, into the loin.
    4. 4
      Insert frozen pesto into the holes.
    5. 5
      Lay out bay leaves on pan and place pork loin on top.
    6. 6
      Rub loin with seasoning salt and spoon minced garlic over top.
    7. 7
      Chop fresh thyme and add vinager in a pouring container.
    8. 8
      Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
    9. 9
      Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
    10. 10
      Cook for 2 hours.

    Ratings & Reviews:

    Advertisement

    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
    57%
    Total Fat 48.0 g
    73%
    Saturated Fat 16.5 g
    82%
    Cholesterol 204.1 mg
    68%
    Sodium 146.7 mg
    6%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 3.9 g
    15%
    Sugars 0.2 g
    0%
    Protein 69.3 g
    138%

    The following items or measurements are not included:

    white wine vinegar

    seasoning salt

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites