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.
Total Time
55min
0.0
0 Ratings
Author: Anthony Serrano
Servings:
4
Ingredients
Italian Pork Style Pork Loin
•
3
lb
Boneless Pork Loin
•
4
Tbsp
Olive Oil
•
2
Tbsp
Balsamic Vinegar
•
2
Tbsp
Sea Salt
•
1
tsp
Ground Black Pepper
•
1
Tbsp
Simply Organic Garlic Powder
•
1
tsp
Simply Organic 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
•
1/2
cup
Shredded Parmesan Cheese
•
1
Tbsp
Salt
•
1
tsp
Ground White Pepper
•
1/2
cup
Extra-Virgin Olive Oil
Cooking Instructions
1.
In a small bowl, mix together Olive Oil (4 Tbsp), Sea Salt (2 Tbsp), Ground Black Pepper (1 tsp), Balsamic Vinegar (2 Tbsp), Simply Organic Garlic Powder (1 Tbsp), Simply Organic Onion Powder (1 tsp), and Italian Seasoning (2 Tbsp).
2.
Place the Boneless Pork Loin (3 lb) on a foil-lined sheet tray. Pour the balsamic vinegar mixture over the pork.
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.
4.
When the pork has reached your desired doneness, remove it from the heat and allow it to rest for 15 minutes before slicing.
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.
6.
Slice the pork thinly and serve with pesto and your favorite pasta recipe.
Nutrition Per Serving
CALORIES
1032
FAT
72.4 g
PROTEIN
88.0 g
CARBS
11.5 g
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