Roasted Pork Loin With Almond Pesto 5 Spice Root Vegetable Pot Pie
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
50
Spice
40
Sweetness
45
Sourness
39
mins
Prep time (avg)
4
Difficulty
Ingredients:
6 cloves
Garlic1 tbsp
Ginger (minced)3 cup
Peanut Oil1 tsp
Salt1 cup
Red Onion (diced)1 cup
Carrot (diced)1 cup
Celery (diced)1 cup
Celery Root (diced)1 cup
Parsnip (diced)2 cups
Chicken Stock1 tbsp
Cornstarch (slurry 1/2 tbsp)2 cups
All-Purpose FlourDirections:
1
In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well
2
Add the basil and mint leaves
3
Slowly drizzle in the oil to achieve a thick puree
4
Check for seasoning
5
Season the pork and spread the pesto on each pork escalope
6
Save a little pesto for garnishing
7
Roll the pork escalopes and tie each one with string
8
In a hot saute pan coated with oil, sear the pork roulades on all sides
9
Place pork in a 350 degree oven for about 20 minutes
10
An internal temperature of 155 to 160 degrees is ideal
11
I love my pork pink
12
Let loin rest for at least 5 minutes before slicing
13
Add a little oil to thin out the remaining pesto
14
For the 5 Spice Root Vegetable Ragout: In a 2 quart saucepan on medium heat, add the butter, onions and 5 spice powder
15
Saute for 3 minutes then add carrots, celery, celery root and parsnips
16
Saute for 10 minutes then add chicken stock
17
Reduce stock by 30 percent until the vegetables are soft but not mushy
18
Stir in the cornstarch slurry to thicken
19
Check for seasoning
20
For the Pastry Cups: In a food processor with the blade, add flour, butter, salt and 5-spice
21
Pulse until butter ends up in very small, tiny pieces
22
Add the egg mixture and pulse until a ball is formed
23
If ball is too dry, add a little water or, if too wet, add a little flour
24
In either case, pulse to incorporate
25
Wrap ball in plastic and refrigerate for 1 hour
26
Roll out dough to 1/4-inch thick and dock dough (make small holes)
27
Cut out circles or squares and place on an upside down muffin pan
28
Place a sheet of parchment on top then weigh down with a sheet tray
29
Bake at 425 degrees for 18 to 20 minutes or until golden brown
30
PLATING: Zigzag pesto oil on white plate
31
Place one pastry cup in the center of a plate and generously over fill with vegetable ragout
32
Slice thick slices of pork and surround cup
33
Garnish with toasted almonds and sliced scallions
34
Wine Suggestion: Robert Sinskey Pinot Noir 1996