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Try Some Pork With Pesto
And A Potato Crust Too!

Now pork has kind of been on my brain so a lot of these recipes have to do with pork (I'm a meat kind of girl). This one combines delicious spice rubbed pork with pesto sauce and a crunchy crust. Yum!

I won't bore you with a bunch of hoo-ha, this recipe is good (everything from the Food Network usually is) and surprisingly easy.

Enjoy!

 

 

For the pork:

5 sprigs of fresh thyme, leaves stripped

3 sprigs fresh marjoram, leaves stripped

1 clove of garlic

3 cups of potato chips (low-sodium for the health conscious)

2 lbs bone-in, center-cut pork loin roast

2 tbsp EVOO

2 tbsp dijon mustard

kosher salt and pepper

zest of 1 lemon

For the sauce:

1/2 cup of sour cream

1/4 cup of mayonnaise

2 tbsp of store-bought pesto

1 tsp fresh thyme, minced

1 tsp fresh marjoram, minced

1 diced plum tomato

juice from 1/2 a lemon

kosher salt and pepper

Preheat the oven to 375 degrees. Use the food processor and pulse the herbs, garlic, lemons zest and potato chips until coarsely ground. Throw that mixture in a small dish for now.

Grab your pork and season it with salt and pepper. After you heat EVOO in a skillet over high-heat, add the pork (fat side down) and cook, turning to make sure all sides are browned. About 10 minutes then remove it from the skillet.

Brush the pork with mustard and then roll it around in the chip mixture. Chuck it in a roasting pan and put that in the oven for about an hour untul the thermometer registers 150 degrees. Let it sit for about 10 minutes before slicing the pork.

While you're waiting for the pork to cook, whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl with some salt and pepper, top with the tomatoes and you're ready to go!

Take that New Years!