Italian Pork Loin with a Kale Pesto

In a small bowl, mix together Olive Oil (4 Tbsp), Sea Salt (2 Tbsp), Ground Black Pepper (1 tsp), Balsamic Vinegar (2 Tbsp), Garlic Powder (1 Tbsp), Onion Powder (1 tsp), and Italian Seasoning (2 Tbsp).

Place the Boneless Pork Loin (3 lb) on a foil-lined sheet tray. Pour the balsamic vinegar mixture over the pork.

Place in an oven that has been preheated to 350 degrees F (180 degrees C). Cook the pork until it reaches an internal temperature of 145 degrees F (60 degrees C ). If the top of the pork begins to burn, tent a piece of foil over the pork.

When the pork has reached your desired doneness, remove it from the heat and allow it to rest for 15 minutes before slicing.

While the pork is resting, make the pesto by placing the Kale (4 cups), Lemon Juice (1), Red Onion (1), Garlic (1 Tbsp), Pepitas (1/2 cup), Shredded Parmesan Cheese (1/2 cup), Salt (1 Tbsp), Ground White Pepper (1 tsp), and Extra-Virgin Olive Oil (1/2 cup) in a food processor. Pulse until it has reached your desired consistency.

Slice the pork thinly and serve with pesto and your favorite pasta recipe.