Pork, spinach and Pinoy pesto

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So, what else have I done with my Pinoy Pesto after last Thursday’s glorious lunch of pesto and smoked salmon spaghetti? On Friday evening, I used the pesto to make a pork dish. Cooking this pork, spinach and pesto dish couldn’t be simpler. Cooking time was 20 minutes, including preparation time. The pesto coated the strips of pork and the overall effect was a meat dish that was neither overbearing nor overwhelming.

pork, spinach and Pinoy pesto

A little tip on the pork. The ideal cut would be the loin. Tenderloin would be the best option. If unavailable, choose some other cut that, when sliced thinly, cooks in just a few minutes. Cuts for stews and soups, or those that need to be boiled or braised for at least an hour, won’t be be ideal for this dish.

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March 11, 2006  Print This Post   
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5 Responses to “Pork, spinach and Pinoy pesto”
  1. wabbitga says:
    March 11, 2006 at 11:01 pm

    That would go well with a shot of ice-cold limoncello :) And yes, you can make it with local ingredients… not quite the same as the Sicilian stuff, but just as smooth…

    Reply
  2. relly says:
    March 12, 2006 at 2:06 am

    :???: I can smell up to here the delicious odor of your dish … yummm!

    Reply
  3. Connie says:
    March 12, 2006 at 3:43 pm

    wabbitga, now if i can just find a local oil to substitute for the olive oil…

    LOL relly, kain na. :)

    Reply
  4. wabbitga says:
    March 16, 2006 at 2:44 pm

    Uh… what will it taste like with virgin coconut oil? The only local oils I know are palm, coconut, veg and corn.

    Reply
  5. Connie says:
    March 16, 2006 at 5:41 pm

    the virgin coco oil was too think and kinda sweet, wabbitga. didn’t go well with the kalamansi juice and anchovies.

    Reply
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