recipes
Macadamia & Pesto Pork Loin
Stuffing of Leggo's Pesto, breadcrumbs, macadamia nuts & spring onions all rolled into a pork loin.
serves 8
20 min prep
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ingredients
| 1.5 kg pork loin, ¼ cup Leggo's Pesto - Traditional Basil 1½ cups fresh white breadcrumbs ½ cup coarsely chopped macadamia nuts ¼ cup spring onions 1 tablespoon olive oil, for brushing |
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instructions
step 1
Push the handle of a wooden spoon lengthwise through the centre of the pork loin to make a cavity.
step 2
In a bowl combine Leggo's Pesto, white breadcrumbs, macadamia nuts and spring onions, spoon stuffing into the cavity, secure with skewers and place into a greased baking dish. Brush with oil.
step 3
Bake in a preheated oven at 190°C for 1½ hours. Rest for 10 minutes before carving into slices and serving.
recipe tip
If cooking loin with rind, score well and rub salt into the skin; cook at 220°C for 15 minutes before reducing temperature to 190°C to complete cooking.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 2030kJ (486Cal) | 1230kJ (294Cal) |
| Protein | 35.3g | 21.4g |
| Fat - Total | 34.4g | 20.8g |
| - Saturated | 10.8g | 6.5g |
| Carbohydrate | 8.8g | 5.4g |
| - Sugars | 1.3g | 0.8g |
| Dietary Fibre | 1.4g | 0.9g |
| Sodium | 234mg | 142mg |
| Potassium | 476mg | 289mg |
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Macadamia & Pesto Pork Loin
Macadamia & Pesto Pork Loin
Stuffing of Leggo's Pesto, breadcrumbs, macadamia nuts & spring onions all rolled into a pork loin.
ingredients
1.5 kg pork loin,
¼ cup Leggo's Pesto - Traditional Basil
1½ cups fresh white breadcrumbs
½ cup coarsely chopped macadamia nuts
¼ cup spring onions
1 tablespoon olive oil, for brushing
instructions
step 1
Push the handle of a wooden spoon lengthwise through the centre of the pork loin to make a cavity.
step 2
In a bowl combine Leggo's Pesto, white breadcrumbs, macadamia nuts and spring onions, spoon stuffing into the cavity, secure with skewers and place into a greased baking dish. Brush with oil.
step 3
Bake in a preheated oven at 190°C for 1½ hours. Rest for 10 minutes before carving into slices and serving.
serves 8 20 min prep recipe tip
If cooking loin with rind, score well and rub salt into the skin; cook at 220°C for 15 minutes before reducing temperature to 190°C to complete cooking.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au