PESTO PORK ROAST
"I came up with this recipe when I was left with a bit of pesto from another recipe and also had an abundance of tomatoes from the garden," Jennifer Magrey relates from Sterling, Connecticut. "I serve a green salad with fresh mozzarella and balsamic vinaigrette on the side."
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- For pesto, in a blender, combine 1/4 cup oil, basil, cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside., Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast. , Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a thermometer reads 160°. , Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork.
Nutrition Facts : Calories 584 calories, Fat 25g fat (7g saturated fat), Cholesterol 149mg cholesterol, Sodium 426mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 43g protein.
PESTO PORK WITH POLENTA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the lower third of the oven; preheat to 450 degrees F. Make the pesto: Pulse the parsley, basil, scallions, whole garlic, Worcestershire sauce, lemon zest and the juice of 1 lemon in a food processor. With the motor running, add 1/4 cup olive oil. Refrigerate 3/4 cup of the pesto for Risotto with Pesto and Peas. Coat the pork with 1/4 cup of the remaining pesto. Mix the remaining 1/2 cup pesto in a small bowl with 1 tablespoon hot water and the remaining lemon juice; season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and brown all over, about 4 minutes. Transfer to the hot baking sheet and roast until a thermometer registers 145 degrees F, about 15 minutes. Meanwhile, cook the polenta as the label directs. Heat the remaining 1/2 tablespoon olive oil in the skillet over medium heat. Add the sliced garlic and cook 1 minute. Add the spinach, 3 tablespoons of the pesto mixture and 1/4 cup water; cook, stirring, until wilted, 3 minutes. Slice the pork; serve with the polenta, spinach and remaining pesto mixture. Season with salt and pepper.
- Per serving:
- Calories 464
- Fat 18 g (Saturated 4 g)
- Cholesterol 111 mg
- Sodium 628 mg
- Carbohydrate 34 g
- Fiber 8 g
- Protein 41 g
Nutrition Facts : Calories 464 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 111 milligrams, Sodium 628 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 41 grams
BIRTHDAY PORK ROAST
Provided by Guy Fieri
Time 6h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid. Add the pork and submerge. Place into the refrigerator for about 2 to 3 hours. Remove and rinse under cool water; pat dry with paper towels.
- Preheat the oven to 350 degrees F.
- On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.
- For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper. Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up. Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly.
- For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine. Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit. Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil. Allow to boil and reduce for 5 minutes.
- To finish: Strain the vegetables and place onto a serving platter. Finish the sauce with about 2 tablespoons butter and remove from the heat.
- Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces. Serve immediately with the vegetables and pan sauce.
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy
Provided by Sara Buenfeld
Categories Dinner
Time 2h5m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
- Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
- Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
- Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.
Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium
CROCK POT PESTO PORK ROAST
Make and share this Crock Pot Pesto Pork Roast recipe from Food.com.
Provided by IOjaw
Categories Pork
Time 10h10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Stab pork roast several times on all sides with a knife.
- Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
- Rub the mixture thoroughly rub on all sides of the pork roast.
- Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 - 12 hours.
- Remove pork roast from crock pot and slice.
- Quickly stir corn starch to remaining juices in crock pot.
- Plate sliced pork and ladle on liquid.
- Sprinkle with garlic chives.
Nutrition Facts : Calories 456.9, Fat 28.4, SaturatedFat 6, Cholesterol 126, Sodium 301.1, Carbohydrate 3.5, Fiber 0.9, Sugar 0.2, Protein 44.9
More about "jkl pesto pork and veggie roast food"
JKL PESTO PORK AND VEGGIE ROAST - GUY FIERI | COOKING …
From cookingchanneltv.com
Servings 6-8Calories 541 per servingTotal Time 1 hr 45 mins
PESTO PORK TENDERLOIN RECIPE - FOOD & WINE
From foodandwine.com
RECIPE: PESTO PORK LOIN WITH GRILLED VEGGIES - JJ VIRGIN
From jjvirgin.com
JUICY PORK LOIN ROAST WITH VEGGIES | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
GLUTEN-FREE CHARD, HAZELNUT AND STRAWBERRY TOP PESTO PASTA
From goodhousekeeping.com
JKL PESTO PORK AND VEGGIE ROAST RECIPE | GUY FIERI | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
SLOW COOKER JERK BEEF POT ROAST WITH BRAISED CARROTS ... - CANADA …
From canadabeef.ca
RECIPE: ROASTED PESTO POTATOES (VEGAN, PLANT-BASED, OIL-FREE)
From krocksinthekitchen.com
ROAST : RECIPES : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
PESTO PORK ROAST - BIGOVEN
From bigoven.com
GUY FIERI RECIPES | GUY FIERI | COOKING CHANNEL
From cookingchanneltv.com
JKL PESTO PORK AND VEGGIE ROAST – RECIPES NETWORK
From recipenet.org
PESTO PORK & ROAST VEGGIE TOSS RECIPE | HELLOFRESH
From hellofresh.com.au
JKL PESTO PORK AND VEGGIE ROAST RECIPE FOR MANAGING PCOS AND …
From fertilitychef.com
JKL PESTO PORK AND VEGGIE ROAST | RECIPE | FOOD NETWORK …
From pinterest.ca
JKL PESTO PORK AND VEGGIE ROAST | RECIPE | DINER RECIPES, …
From pinterest.com
JKL PESTO PORK AND VEGGIE ROAST | RECIPE | FOOD NETWORK …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love