Herb and Pepper Crusted Pork Loin with Walnut Parsley Pesto Vegetables

Host of "Southern and Hungry," Damaris Phillips is making a tasty dish with homemade pesto.
Herb and Pepper Crusted Pork Loin
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  • 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


  • 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


  • 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


Pork Loin:

  1. Preheat the oven to 425 degrees
  2. In a small bowl, stir together the olive oil, rosemary, sage thyme, parsley, salt, black pepper, and crushed red pepper.
  3. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or a cast-iron skillet).
  4. Rub the pork loin with oil and spice mixture, coating evenly.
  5. Roast until the internal temperature is 140 degrees F, about 35-45 minutes.
  6. Remove from oven and let rest for 10 minutes before slicing.


  1. Preheat the oven to 425 degrees
  2. In a large bowl combine the vegetable oil, carrots, parsnips, sweet potatoes, onions, 1 teaspoon of salt and pepper and toss to evenly coat.
  3. Place the vegetables in a single layer on 2 baking sheets.
  4. Bake for 28-33 minutes, until all the vegetables are tender.
  5. Stir halfway through using a metal spatula.


  1. 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.
  2. Pulse until pulverized.
  3. With the motor running, drizzle in the walnut oil.
  4. Add the Parmesan and some lemon juice, and pulse until just combined.
  5. Remove the vegetable from the oven and add them to a large bowl along with 1/4 cup pesto.
  6. Toss to coat.
  7. Arrange on a platter and spoon on the remaining pesto over the vegetables.

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