PORK LOIN WITH PESTO & PROSCIUTTO
AND ROASTED WINTER VEGETABLES
Serves 6 people
Here is a beautiful winter recipe, delicious and that seems very luxurious. But currently this recipe is very easy to make, and its cost is very reasonable. It will impress your guests with its exquisite presentation and taste.
Since its winter, fresh basil season is over, hopefully you've stocked up on pesto this fall and can now take it out of the freezer and let it thaw in your fridge for 48 hours before using. However, if you do not have a reserve, you can make or buy some already prepared at your grocery store.
Homemade Pesto recipe:
Hand full of fraiche basil leaves
2 tbsp roasted pine nuts
2 garlic cloves degermed
2 tbsp grated fresh Parmesan cheese
4 tbsp olive oil
Put all the elements (except olive oil and parmesan) in a food processor. Mix quickly using the "Pulse" button. Add the olive oil and parmesan cheese by performing the same exercise. Reserve your pesto.
The Pork Loin:
2-pound pork loin, boneless
6 oz pesto
2 oz very thinly sliced prosciutto
Cut the loin in half thickly, without going all the way.
Open like a book and cut each half in half from the center outwards, then flatten lightly with a rolling pin or cast-iron pan. Spread the inside of the meat well with the pesto (reserve 1oz), place evenly the slices of prosciutto on the top of the pesto, salt and pepper (according to your taste). Roll the meat and tie it up. Brush the remaining pesto over the entire outside of the roast.
Sous Vide method:
Leave your Sous Vide roast in the refrigerator for 48 hours before cooking. Immerse your roast in cold water, and program the thermostat to 135°F. Cook for 5 hours.
Preheat your oven to 450°F, when the oven is at temperature, change the cooking on Broil. Remove the meat from the bag and place it on a roasting pan. Bake for 10 to 15 minutes.
Place the meat on a roasting pan. Cook pork loin at 300°F for 45 to 60 minutes or until the thermometer reads 154 °F in center. Let the loin rest for 10 minutes, before cutting it.
2 cups carrots peeled and quartered and blanched al dente.
2 cups Brussels sprouts cut in half and blanched al dente.
1 cup small white pearly onions.
3 cups of small new potato cut in half.
3 sprigs of fresh thyme
1 tablespoon olive oil
2 tablespoons unsalted butter
In a large frying pan sauté the butter and olive oil. Over medium heat, brown onions, and potatoes. Add the carrots, Brussels sprouts, and thyme sprigs. Lower the heat slightly and let all golden and stirring gently. Remove the Thyme. Add salt and pepper.
Serve sliced pork with roasted vegetables.
WINE PAIRING SUGGESTIONS:
- Birdhorse Carignan 2020, Poor Ranch Vineyards, Mendocino County, CA
- Terre Rouge, L'Autre 2013, Sierra Foothills, Sierra Nevada, CA
- Frenchtown Farms, "Chasse Patate" 2021, Naggiar Vineyard, Sierra Foothills, CA
- Sawyer Lindquist, Carignan 2020, Feliz Creek Vineyard, Mendocino County, North Coast, CA