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The Besto Pesto Pork

The Besto Pesto Pork

By Morrisons
Published on 07 January 2021
Pork loin in a garlic and fennel marinade served with pesto roasted Med veg. Step aside traditional Sunday roast! Licorice notes combined with the salty, nutty flavours of pesto provide a fusion of flavours that transport you to Sunny Italy!
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Time and servings

2 hrs 20 minsTotal time
4Servings
2 hrs 20 minsCooking time

Ingredients

  • 1.5 kg of pork, with the rind removed but fat left on and scored at 1cm intervals
  • 400 g of mixed mediterranean vegetables
  • 350 g of new potatoes
  • 1 tbsp of mixed italian herbs
  • 1 tbsp of fennel seeds
  • 1 large white onion, cut into wedges
  • 4 tbsp of pesto
  • 5 garlic cloves, (3 whole for pork marinade & 2 minced for veg)
  • 6 tablespoons of olive oil, (3 for pork marinade & 3 for veg)
  • 2 lemon, sliced

Method

  1. Step 1

    Pre-heat the oven to gas 9, 240°C, fan 220°C (fan). Pat the pork fat dry with a kitchen towel and rub 1 tbsp of salt into the fat - leave uncovered for 30 mins.

  2. Step 2

    Pound 3 garlic cloves, 3 tbsp oil, mixed herbs, fennel and a pinch of salt and pepper into a paste and rub all over the pork (bar the fat).

  3. Step 3

    Arrange the lemon and onion in a roasting tray and sit the pork on top (fat side up). Rub 1/2 a tsp of salt into the fat and pop in the oven for 45 mins. Reduce to gas 4, 180°C, 160°C (fan) and roast for 1 hr.

  4. Step 4

    Meanwhile mix the veg, pesto, oil and garlic in a roasting tray and place in the oven for 45 mins gas 4, 180°C, 160°C (fan). Enjoy! The perfect Italian twist on your traditional Sunday dinner.