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Pork Loin and Creamy Pesto Sauce
Preparation
10 min
Cooking time
20 min
Servings
2 servings
Ingredients
For more information on this recipe, visit https://chefcookit.com/en
- 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
Preparation
- Preheat the oven to 190 °C (375 °F).
- Bring a pot of water to a boil.
- Heat a drizzle of oil in a pan over medium-high heat.
- Add salt and pepper to the pork.
- Cook the pork for 1-2 minutes per side until brown.
- Transfer to a sheet pan lined with baking paper.
- Cook in the oven for 15-17 minutes.
- Chop the parsley and the garlic.
- Cut the carrots into sticks.
- Add the orzo to the boiling water.
- Cook for for 8-10 minutes until tender.
- Drain.
- Add the parsley and a knob of butter to the orzo.
- Add salt and pepper.
- Keep warm.
- Add a drizzle of oil to the pan you used for the pork.
- Cook the carrots over medium heat for 4-5 minutes.
- Add the garlic and 1/4 cup of water.
- Cook for 2-3 minutes.
- Add salt and pepper.
- Remove from the pan.
- Keep warm.
- Add the pesto and the cream to the pan over low heat.
- Mix for 1-2 minutes.
- Remove from the heat.
- Add the Grana Padano (PDO), the sauce should thicken.
- Serve the pork with the pesto cream sauce, the orzo and the carrots.
- Serve each part of the meal family-style.
