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Pork Loin and Creamy Pesto Sauce
Pork Loin and Creamy Pesto Sauce

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Pork Loin and Creamy Pesto Sauce

Preparation 10 min
Cooking time 20 min
Servings 2 servings


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  • 300 g pork loin
  • 30 g Grana Padano (PDO) cheese
  • 120 ml cream 15%
  • 0.5 unit bunch of persil
  • 350 g rainbow carrots
  • 180 ml orzo
  • 1 unit pesto basil
  • 1 unit Quebec garlic clove
  • Cooking oil
  • Salt and pepper
  • Butter


  1. Preheat the oven to 190 °C (375 °F).
  2. Bring a pot of water to a boil.
  3. Heat a drizzle of oil in a pan over medium-high heat.
  4. Add salt and pepper to the pork.
  5. Cook the pork for 1-2 minutes per side until brown.
  6. Transfer to a sheet pan lined with baking paper.
  7. Cook in the oven for 15-17 minutes.
  8. Chop the parsley and the garlic.
  9. Cut the carrots into sticks.
  10. Add the orzo to the boiling water.
  11. Cook for for 8-10 minutes until tender.
  12. Drain.
  13. Add the parsley and a knob of butter to the orzo.
  14. Add salt and pepper.
  15. Keep warm.
  16. Add a drizzle of oil to the pan you used for the pork.
  17. Cook the carrots over medium heat for 4-5 minutes.
  18. Add the garlic and 1/4 cup of water.
  19. Cook for 2-3 minutes.
  20. Add salt and pepper.
  21. Remove from the pan.
  22. Keep warm.
  23. Add the pesto and the cream to the pan over low heat.
  24. Mix for 1-2 minutes.
  25. Remove from the heat.
  26. Add the Grana Padano (PDO), the sauce should thicken.
  27. Serve the pork with the pesto cream sauce, the orzo and the carrots.
  28. Serve each part of the meal family-style.
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