Pesto Pork Loin – a delicious recipe with bay leaves, garlic, white wine vinegar, thyme, salt, basil pesto. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Spoon pesto into an ice cube tray and freeze for at least an hour. (Freezing pesto in ice cube trays and keeping the pesto cubes in freezer bags is a great way to store pesto and to have in off-season).
2
Preheat oven to 400Fu00b0.
3
Take a long knife and cut two holes, evenly spaced, into the loin.
4
Insert frozen pesto into the holes.
5
Lay out bay leaves on pan and place pork loin on top.
6
Rub loin with seasoning salt and spoon minced garlic over top.
7
Chop fresh thyme and add vinager in a pouring container.
8
Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
9
Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
10
Cook for 2 hours.
210
kcal
Calories
11
g
Fat
5
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 -4 lbs pork loin, 6 bay leaves, 2 tablespoons minced garlic, 1/4 cup white wine vinegar, and more.
Yes, Pesto Pork Loin falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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