December Recipes

Broccolini-and-Pistachio Pesto Stuffed Pork Loin

Plate of Broccolini and Pistachio Pesto Stuffed Pork Loin
Hands On:
35 minutes
Total Time:
120 minutes
Serves:
8

Ingredients

  • 1 ½ cups broccoli florets
  • ⅓ cup roasted and salted shelled pistachios, plus additional for garnish
  • 1 clove garlic
  • ¾ cup Italian parsley, tightly packed and chopped; plus additional for garnish
  • ⅓ cup Gustare Vita olive oil
  • ⅓ cup Asiago cheese, grated
  • ¾ tsp Hy-Vee crushed red pepper
  • ¾ tsp kosher salt, divided
  • 2 ¼ tsp Hy-Vee ground black pepper, divided
  • 1 (3-lbs.) Hy-Vee boneless pork top loin roast
  • 1 tbsp Hy-Vee granulated sugar
  • 2 tbsp Hy-Vee vegetable oil
  • 1 lemon, zested; for garnish
  • fresh bay leaves, for garnish
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Preparation

1
Cook broccolini in lightly salted simmering water for 2 to 3 minutes or until crisp-tender. Drain well. Transfer to a cutting board; coarsely chop and set aside.
2
For Pesto, place ⅓ cup pistachios and garlic clove in a food processor. Cover and pulse until coarsely chopped. Add cooked broccolini and ¾ cup parsley. Cover and process just until combined. With processor running, slowly add olive oil and process until smooth. Stir in Asiago cheese, crushed red pepper, ¼ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
3
Preheat oven to 350°. Line a large rimmed baking pan with foil. Place a wire rack in the pan and lightly spray with nonstick spray. Set aside.
4
To roll-cut, the pork loin, place pork loin lengthwise on a cutting board. Make a ½-inch deep lengthwise slit on one side of the roast, 1-inch parallel from the cutting board. Continue cutting, gently unrolling the roast at the same time. When completed, the roast should be rectangular and 1-inch thick. If thickness is uneven, place a large piece of plastic wrap on top of roast; lightly pound to an even thickness using the flat side of a meat mallet.
5
Sprinkle both sides of pork with remaining 2 teaspoons salt, 2 teaspoons black pepper, and sugar. Place pork, cut side up, on cutting board. Spread with pesto to within ½-inch of all edges. Starting from a long side, tightly roll up into a spiral. Tie pork together at 1-inch intervals using 5 (10-inch each) pieces of kitchen string.
6
Heat vegetable oil in a large skillet over high heat. Carefully sear pork loin 1 minute on each side or until lightly browned. Place rolled pork, seam side down, on prepared rack in pan.
7
Roast pork for 55 to 70 minutes or until an instant-read thermometer inserted into center reaches 165°. Transfer pork to a clean cutting board. Loosely cover with foil; let rest for 15 to 20 minutes before slicing.
8
To serve, remove kitchen string. Slice pork and arrange on serving platter. Garnish with additional pistachios, additional parsley, lemon zest, and bay leaves, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories:360
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 110mg 37%
Sodium: 730mg 32%
Total Carbohydrate: 5g 2%
Dietary Fiber: 1g 4%
Sugars: 2g 4%
Protein: 39g 78%

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