Pesto Pork loin with Patatas Bravas and Rocket
Wednesday, September 27th, 2006
This was a delicious meal I cooked for Felicity and myself a few weeks ago. I’ve finally got round to writing down the recipe for everyone who requested it:serves 2
2 pork loin pieces, 6 tsp green pesto, one medium onion, 8 - 10 fresh or 1 tin chopped tomatoes, 2 cloves garlic, 200g new potatoes, 1 tsp hot chilli powder, 50g rocket leaves, 2 tbsp extra virgin olive oil.
Wash and quarter the potatoes (no need to peel them) and set them parboiling for approx. 10 minutes. Meanwhile, finely chop the onion; press or finely chop the garlic cloves and fry together in the olive oil until the garlic turns golden, add the chilli powder. Drain the potatoes and fry with the onion for 4-5 mins. Add the tomatoes and allow them to simmer for a further 10-12 mins.
Slice each pork loin deeply along one side to form a little pocket and stuff 1 tsp pesto into each. If you have a couple of basil leaves, stuff them in too. Now, grill/fry the loins in a cast iron griddle pan for 5 mins on each side until cooked through and so that any fat along the side turns crispy at the top. Spoon two tsp pesto on top of each loin and spread evenly; cook for a further 1 min on the pesto side.
To serve, prepare a bed of rocket on each plate; spoon over the patatas bravas and place a pork loin delicately on top. Enjoy!

Back in 2004 I had a Nokia 7710 for a while, and tonight I just rediscovered its MMC card, complete with a number of fun sketches I had made with it. I’ve created a