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Spinach and Mint Basil Pesto Pork Loin Recipe

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This recipe for Spinach and Mint Basil Pesto Pork Loin is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pesto:

1 cup fresh basil leaves
1/2 cup fresh mint leaves
1/4 cup pine nuts
1 teaspoon salt
1 tablespoon minced garlic
1/2 cup shredded Parmesan
1/4 cup olive oil

Pork:

2 (3 pound) pork loins, 10 to 12-inches long
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese
2 cups fresh spinach
3 tablespoons grapeseed oil
Directions:
Directions:
For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.

For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.

Preheat the oven to 350 degrees F.

Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.

Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.
Number Of Servings:
Number Of Servings:
5-6

 

 

 

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