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RECIPE
17 INGREDIENTS 6 STEPS 55min

Italian Pork Loin with a Kale Pesto

Elegant, elevated, and easy to cook, this Italian pork loin with kale pesto is always a crowd-pleaser. Pork loin is affordable, full of amazing flavor, and makes the perfect addition to your weeknight dinner rotation.
Italian Pork Loin with a Kale Pesto Recipe | SideChef
Elegant, elevated, and easy to cook, this Italian pork loin with kale pesto is always a crowd-pleaser. Pork loin is affordable, full of amazing flavor, and makes the perfect addition to your weeknight dinner rotation.
Hello, I'm Anthony. My specialties include Mexican and Italian cuisine as well as grilling & BBQ.
https://chefanthonyserrano.com/
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Hello, I'm Anthony. My specialties include Mexican and Italian cuisine as well as grilling & BBQ.
https://chefanthonyserrano.com/
55min
Total Time
$2.98
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Italian Pork Style Pork Loin

3 lb
Boneless Pork Loin
1/4 cup
2 Tbsp
Balsamic Vinegar
2 Tbsp
1 Tbsp
Garlic Powder
1 tsp
Onion Powder
2 Tbsp
Italian Seasoning

Kale Pesto

4 cups
Kale , loosely packed
1
Medium Lemon , juiced
1
Small Red Onion , diced
1 Tbsp
Garlic , minced
1/2 cup
Pepitas
1 Tbsp
1 tsp
Ground White Pepper
1/2 cup
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
1051
FAT
72.4 g
PROTEIN
88.5 g
CARBS
16.7 g

Cooking Instructions

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Step 1
In a small bowl, mix together Olive Oil (1/4 cup) , 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) .
Step 2
Place the Boneless Pork Loin (3 lb) on a foil-lined sheet tray. Pour the balsamic vinegar mixture over the pork.
Step 3
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.
Step 4
When the pork has reached your desired doneness, remove it from the heat and allow it to rest for 15 minutes before slicing.
Step 5
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.
Step 6
Slice the pork thinly and serve with pesto and your favorite pasta recipe.

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Nutrition Per Serving
Calories
1051
% Daily Value*
Fat
72.4 g
93%
Saturated Fat
15.8 g
79%
Trans Fat
0.0 g
--
Cholesterol
192.7 mg
64%
Carbohydrates
16.7 g
6%
Fiber
4.0 g
14%
Sugars
5.2 g
--
Protein
88.5 g
177%
Sodium
5898.0 mg
256%
Vitamin D
0.1 µg
0%
Calcium
258.6 mg
20%
Iron
6.1 mg
34%
Potassium
304.2 mg
6%
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