Pesto Pork
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
288
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 2 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 34.3 μg | (57 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 63 ozs Pork loin (roast)
- 1 cup fresh parsley (finely chopped)
- ½ cup fresh Basil (chopped)
- ½ cup Pine nuts
- ½ cup Parmesan (grated)
- 8 cloves garlic cloves (minced)
- 1 tsp Black pepper
Preparation
Kitchen utensils
1 Small pot, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Fork, 1 Tablespoon, 1 Peeler, 1 Citrus juicer
Preparation steps
1.
In a blender or food processor, combine the parsley with the basil, pine nuts, Parmesan cheese, garlic and pepper. Blend well and set aside.
2.
Preheat grill to low.
3.
Butterfly the pork loin roast. Spread the herb and cheese mixture over one side of the pork loin. Roll up the pork loin lengthwise and tie securely with kitchen twine. Place on the indirectly heated portion (to the side of the flames rather than right over them) of the grill. Grill, turning occasionally for 1 1/2 hours or until the meat reaches an internal temperature of 155°F. Slice and serve.
