Pesto-topped Pork Loin
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | 1 |
| Calories | 376 |
| Total Fat | 25.5 g |
| Saturated Fat | 7 g |
| Sodium | 857 mg |
| Total Carbohydrate | 2.5 g |
| Dietary Fiber | 0.5 g |
| Protein | 34.5 g |
Servings and Times
| Servings | 2 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Olive oil | 2 teaspoons |
| Boneless pork loin chops | 2 (6-ounce) |
| Pesto sauce | 2 tablespoons |
| Reduced-sodium chicken stock (plus more as needed) | ½ cup |
- Directions
- Preheat oven to 425˚F.
- Heat oil over medium-high heat in an oven safe skillet. Add pork and sear for 2-3 minutes on both sides, until browned. Top with pesto sauce and pour broth around.
- Bake for 15-20 minutes, or until a meat thermometer inserted into the thickest part of the pork registers 165˚F. While in the oven, add additional broth if necessary. Let rest for 5 minutes before serving.
Exchanges
5 lean meats; 2 fats
Side Suggestions: Baked Potato Fries
Wash and scrub 1 large Russet potato. Slice into thin strips. Toss with 2 teaspoons olive oil and place on a nonstick baking sheet. Bake at 425˚F for 15-20 minutes. (Tip:Bake the potatoes at the same time as the pork.) Season with ¼ teaspoon salt and freshly ground pepper to taste.
Side Suggestions: Steamed Broccoli and Baby Carrots
