Rolled Roasted Pork Loin with Parsley Pesto
Ingredients
- For the pesto
- 150 grams Walnut
- 50 grams parsley
- 2 garlic cloves
- 30 milliliters olive oil
- salt
- freshly ground peppers
- 1 splash lemon juice
- For the pork loin
- 300 grams carrots
- 300 grams Parsnips
- 2 stalks Celery
- 1 organic lemon
- 1 kilogram Pork loin (with rind; cut into a rectangle by the butcher)
- salt
- 30 grams clarified butter
- 100 milliliters dry white wine
- 250 milliliters Beef broth
- 2 fresh bay leaves
- 2 Juniper berries
- 5 peppercorns
- 5 grams cornstarch (if desired)
Preparation steps
For the pesto, toast walnuts in a dry frying pan fry until golden brown. Remove and let cool. Rinse parsley, shake dry and pluck the leaves from the stems. Peel the garlic and chop coarsely. Add the garlic with the parsley, walnuts and olive oil to a blender and puree finely. Season with salt, pepper and lemon juice.
Preheat the oven to 160°C (approximately 325°F).
For the pork loin, peel the carrots and parsnips and cut in half lengthwise. Rinse the celery and cut into large pieces. Rinse the lemon in hot water and cut into wedges.
Rinse the meat, pat dry, and season with salt. Spread the pesto on the meat, roll tightly and tie with kitchen twine. Melt clarified butter in a roasting pan, add the meat and sear on all sides. Remove and set aside.
Sauté vegetables and lemon slices in the pan drippings for 3-5 minutes, return the meat to the roasting pan rind-side up and deglaze with the white wine and broth. Add bay leaves, juniper berries and peppercorns and cook in the preheated oven on the bottom rack until a meat thermometer inserted in the center of the meat reads 70°C (approximately 160°F), about 1.5 hours.
Remove meat and vegetables from pan and arrange on a preheated plate. Strain the sauce through a sieve into a small saucepan, bring to a boil and thicken to taste (if desired) with some cornstarch dissolved in cold water. Season the sauce, cut the meat into slices and serve.
