Centre Cut Pork Loin with Tomato Pesto

Trying to keep the summer cooking simple and flavourful.  With a few ingredients my Centre Cut Pork Loin with Tomato Pesto brings a party of flavours to the table.  Always salt and pepper your meat because it is the first infusion of flavours.  It goes on the grill with a little olive oil and Italian seasoning.

Meanwhile I prepare a delicious pesto.  Now most of my non-Italian friends think that pesto is always associated with basil; however, my nonna made many different types.  Pestare in Italian means to pound and we use this method to start soups and sauces.  A simple pesto of carrots, celery, onion, parsley and celery starts many of my soups.  In my lasagna meat sauce I begin with carrots, celery, onions and garlic.  Use your imagination and you too can create your own pesto. One of my favourites that I make is a kale pesto.

Today for my pork I made a tomato pesto simply by adding a Roma tomato to parsley, garlic, olive oil,and some basil.

For a family favourite don’t forget https://recipesatmytable.com/apple-butter-pork/

Ingredients

The Meat

• 10 centre cut pork loin chops
• salt and pepper
• 1/4 cup canola oil
• 1 tsp Italian seasoning

The Pesto

• 1/2 cup of parsley
• 10 leafs of basil
• 2 gloves of garlic
• 1 large roma tomato
• 1/2 cup of very good olive oil
• salt and pepper

The Garnish

• Peaches and plums halved
• 1 tbsp olive oil
• salt and pepper

Process

Sprinkle the meat with salt and pepper.  Brush both sides with canola oil and then dust it with the Italian seasoning.  Put in the refrigerator to marinade for a few hours.

Chop the parsley and add to the olive oil.  Add the tomato, garlic, salt and pepper to a food processor. 

Pour the olive oil and parsley over this and pulse. 

I could just eat this with a spoon.  This also makes a great salad dressing or is great for a cold pasta salad too.  

Cut the fruit in half and dip the cut side into the olive oil, salt and pepper.  

Grilling fruit is so much fun!!

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The pork goes on.

Just a few minutes on each side.  Then pop it into a 325 F oven for 20 minutes.  This is for an indoor grill.  If doing it outside, I close the grill 10 minutes on each side.  

Presented on my platter with the fruit and my tomato pesto. 

Up close, it’s so luscious!!