Herb and Pepper Crusted Pork Loin
Course:
Dinner
Seasonal Event:
Christmas
Host of "Southern and Hungry," Damaris Phillips is making a tasty dish with homemade pesto.
INGREDIENTS:
PORK LOIN:
- 2 teaspoons Olive Oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh parsley
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- One 4-pound pork loin
ROASTED ROOT VEGETABLES:
- 1 pound carrots, peeled and cut into 1 inch chunks
- 1 pound parsnips, peeled and cut into 1 inch chunks
- 2 large sweet potato, peeled and cut into 1 inch cubes
- 1 large red onion, peeled, quartered and root removed
- 3 tablespoons vegetable oil
- 1 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
WALNUT PARSLEY PESTO:
- 2 small heads Roasted Garlic
- 2 ounces walnuts (about 1/2 cup), toasted
- 1/2 bunch fresh parsley, with stems
- Kosher salt
- 1/4 cup walnut oil
- 1/4 cup grated Parmesan
- Lemon juice
Herb and Pepper Pork Loin - Home & Family
DIRECTIONS:
Pork Loin:
- Preheat the oven to 425 degrees
- In a small bowl, stir together the olive oil, rosemary, sage thyme, parsley, salt, black pepper, and crushed red pepper.
- Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or a cast-iron skillet).
- Rub the pork loin with oil and spice mixture, coating evenly.
- Roast until the internal temperature is 140 degrees F, about 35-45 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
Vegetables:
- Preheat the oven to 425 degrees
- In a large bowl combine the vegetable oil, carrots, parsnips, sweet potatoes, onions, 1 teaspoon of salt and pepper and toss to evenly coat.
- Place the vegetables in a single layer on 2 baking sheets.
- Bake for 28-33 minutes, until all the vegetables are tender.
- Stir halfway through using a metal spatula.
Pesto:
- Press out the cloves from the roasted garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt.
- Pulse until pulverized.
- With the motor running, drizzle in the walnut oil.
- Add the Parmesan and some lemon juice, and pulse until just combined.
- Remove the vegetable from the oven and add them to a large bowl along with 1/4 cup pesto.
- Toss to coat.
- Arrange on a platter and spoon on the remaining pesto over the vegetables.
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