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Pesto Stuffed Pork Loin w/Orzo
Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium |
Ingredients
For pesto:
1/2 cup walnuts
1/4 cup fresh basil leaves
1/4 cup fresh parsley sprigs
1/4 cup parmesan cheese
1/4 cup olive oil
1 teaspoon lemon juice
3 garlic cloves
Fresh ground pepper to taste
One 4 pound pork loin
Olive oil
Salt and pepper
2 Tablespoons butter
1 leek, white portion diced
1 large shallot, chopped
2 carrots, thinly sliced
2 strips bacon, fried and fat reserved
1/2 cup dry white wine
1/2 cup gf chicken stock
4 tomatoes, seeded and diced
1/2 cup dry white wine
1/2 cup gf chicken stock
1 pound gf orzo, cooked al dente and drained
1/4 cup parsley, chopped
Parmesan cheese, grated
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Directions
In a food processor combine walnuts,
1/4 cup parsley, basil leaves, 1/4 cup parmesan cheese, 1/4 cup olive oil, lemon juice and garlic cloves; process until blended. Season with pepper and set aside, separating out 2 tablespoons of mix.
Spread boned side of pork with pesto. Roll lengthwise and tie with butcher’s string every 2" or so. Rub pork with olive oil and sprinkle with salt and pepper.
Heat a large, heavy skillet over medium-high heat; adding 1 tablespoon olive oil. When hot, add pork loin and brown on all sides. Remove from heat.
Preheat oven to 325 degrees F.
In a casserole dish, or large oven proof skillet, melt butter over medium heat. Add leek, shallot and carrots; saute until soft.
Transfer pork to casserole or skillet and spoon vegetables over top. Spoon bacon fat over pork. Add 1/2 cup wine and 1/2 cup chicken stock to skillet and bring to a boil.
Cover and transfer skillet to oven. Bake for 1 hour and 45 minutes or until meat registers 175 degrees F. Remove pork, cover with foil to keep warm.
In same skillet, with the sauce, add tomatoes, 1/2 cup wine, 1/2 cup chicken stock. Bring to a boil. Reduce heat to simmer and cook until sauce thickens, about 8 minutes. Adjust seasonings to taste.
Measure out 1 cup of sauce and keep warm. Add the reserved 2 tablespoons pesto, cooked orzo and 1/4 cup chopped parsley to skillet of sauce. Cook gently over medium heat. Adjust seasonings.
To serve, cut pork into 3/4" slices and serve with orzo and reserved sauce. Sprinkle with parmesan cheese. |
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Tips
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We used Papadini brand gluten free orzo, produced by Adrienne’s Gourmet Foods, www.adriennes.com. |
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