Pesto Pork Loin

"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."
photo by ROV Chef photo by ROV Chef
photo by ROV Chef
Ready In:
2hrs 10mins




  • 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.

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<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>
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