Saturday, February 4, 2012

Roast Pork Loin stuffed with Sage and Walnut Pesto wrapped in Bacon

I recently bought a fresh bunch of sage.  It sat in my fridge for a few days and started to make me nervous.  How was I going to use all that sage up?  I thought about many different recipes, but then I came up with one recipe to really pack a powerful sage punch... Sage Pesto. I thought a mild and lean pork loin would make a perfect canvas to allow the sage pesto to shine so I went to work on making the stuffed pork.   Once I stuffed the pork loin I needed something to make sure it stayed put. I didn't have any kitchen twine so I decided I would use some pork twine... also known as bacon.  The bacon was like magic because it basted the pork loin and all I had to do was stick it in the oven and let it roast.  Add your favorite vegetable or sides (I roasted some cauliflower and served it over spinach). Dinner was so elegant that I wished I had company to show it off to. :)

Pork loin (most packages give you two)
Sage Pesto (see pesto recipe below)
6-8 strips of bacon

Pesto Ingredients:
1/2 cup of sage leaves
1/4 cup of toasted walnuts
seasoning salt and red pepper flakes to taste
2 Tbs of olive oil

Directions:  Put all of the ingredients into a food processor and grind until it forms a thick paste.

Step 1:  Butterfly your pork loins.  Cut them in half but not all the way through so it looks like a book.  Then take your sage pesto and apply it on the inside of each loin.

 Take bacon strips and wrap around each pork loin.  Put into a baking dish and salt and pepper the loins.  Careful with the salt because the bacon will add salt too.   Bake in a 350 degree oven for 50-55 minutes.  Allow to rest for 10 minutes before carving.  Enjoy.


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