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!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
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.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).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.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.