Roasted Pork Loin With Almond Pesto And 5 Spice Root Vegetable Pot Pie Recipe
Servings: 4
Ingredients
- 1Â 1/4 c. slivered or possibly whole almonds toasted
- Â Â (save 1/4 c. for garnish)
- 3 x serrano chiles
- Â Â Juice of one lime
- 6 x garlic cloves
- 1 Tbsp. chopped ginger
- 2 c. picked Thai basil leaves
- 1 c. picked mint leaves
- 3/4 c. peanut oil
- 3 lb pork loin - (to 4 lbs) cut into at least
- Â Â four 2" pcs, and pounded flat
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. sliced green scallions for garnish
- Â Â Canola oil for cooking
- 1 Tbsp. butter
- 1 c. diced red onions
- 1 Tbsp. five spice pwdr
- 1 c. diced carrots
- 1 c. diced celery
- 1 c. diced celery root
- 1 c. diced parsnip
- 2 c. chicken stock
- 1 Tbsp. cornstarch slurry - (1/2 tbspn cornstarch mixed with cool water)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. all-purpose flour
- 4 ounce butter - (1 stick) cut into small pcs
- Â Â and frzn (JB trick)
- 1 tsp salt
- 1 pch five spice pwdr
- 2 x Large eggs lightly beaten with
- 1 Tbsp. ice water
Directions
- In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add in the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string.
- In a warm saute/fry pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 min. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 min before slicing.
- Add in a little oil to thin out the remaining pesto.
- For the 5 Spice Root Vegetable Ragout: In a 2-qt saucepan on medium heat, add in the butter, onions and 5 spice pwdr. Saute/fry for 3 min then add in carrots, celery, celery root and parsnips. Saute/fry for 10 min then add in chicken stock. Reduce stock by 30 percent till the vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.
- For the Pastry C. (can substitute frzn puff pastry): In a food processor with the blade, add in flour, butter, salt and 5-spice. Pulse till butter ends up in very small, tiny pcs. Add in the egg mix and pulse till a ball is formed. If ball is too dry, add in a little water or possibly, if too wet, add in a little flour. In either case, pulse to incorporate. Wrap ball in plastic and chill for 1 hour.
- Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or possibly squares and place on an upside-down muffin pan. Place a sheet of parchment on top then weigh down with a sheet tray. Bake at 425 degrees for 18 to 20 min or possibly till golden.
- For Plating: Zigzag pesto oil on white plate. Place one pastry c. in the center of a plate and generously over fill with vegetable ragout. Slice thick slices of pork and surround c.. Garnish with toasted almonds and sliced scallions.
- This recipe yields 4 servings.
- Suggested Wine: Robert Sinskey Pinot Noir 1996
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 717g | |
| Recipe makes 4 servings | |
| Calories 1714 | |
| Calories from Fat 1213 | 71% |
| Total Fat 136.54g | 171% |
| Saturated Fat 45.49g | 182% |
| Trans Fat 0.0g | |
| Cholesterol 352mg | 117% |
| Sodium 1172mg | 49% |
| Potassium 1440mg | 41% |
| Total Carbs 67.73g | 18% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.1g | 5% |
| Protein 55.38g | 89% |
