Pesto Pork Loin with Grilled Veggies
June 7, 2019
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
This succulent roast pork loin recipe with homemade pesto and grilled vegetables comes together with just 10 minutes of prep. So tasty and healthy!
- Prep: 10 mins
- Cook: 1 hrs
- Yields: 4 servings
Ingredients
2 lbs organic pastured pork loin
3/4 cup Basil Pesto Sauce (recipe below)
1 medium organic yellow onion, sliced into 1/4”-thick rounds
1 medium organic zucchini, sliced into 1/4”-thick rounds
1 medium organic yellow summer squash, sliced into 1/4”-thick rounds
1 small organic red bell pepper, sliced into 1/4”-thick rings
Directions
1Preheat oven to 475F.
2Season the pork loin with sea salt and black pepper, and place in 9x12 glass baking dish.
3Place in hot oven for 20 minutes, then reduce the temperature to 425F, and continue roasting for 30-40 minutes, or until meat thermometer reads 145F.
4Remove roast from the oven, tent with foil, and let stand for 20 minutes before slicing.
5While the pork loin rests, heat a grill pan over medium heat until hot.
6Toss the vegetables gently with olive oil and a pinch of sea salt.
7Cook for 7-10 minutes, flipping once.
8Slice rested pork loin into 4 servings and serve each one topped with a healthy slathering of pesto sauce and as many grilled veggies as you like.
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
