Roast pork with salsa verde

roast pork with salsa verde

I had this 800-gram uncut butterfly pork chops. With only the kids and myself in the house last Saturday, I figured it was too much meat. If I made just one dish out of it, the kids would find it “redundant” by dinner time. So, I roasted it, cooled it, sliced it then divided the sliced pork into two portions. One portion was served with a new version of my salsa verde. The second portion was served with a mushroom sauce. I’ll post that one after this, no worries. :)

Ingredients :

pork for roasting

For the salsa verde :

a big bunch of fresh basil
a tablespoonful of minced garlic
2 anchovies
freshly ground pepper
a few sprigs of oregano
a few sprigs of tarragon
about 3/4 c. of dry roasted peanuts
about a cup to a cup and a half of extra virgin olive oil
salt

Cooking procedure :

To roast the pork, rub all over with salt and pepper. Wrap with aluminum foil, tent style, with the edges sealed to prevent the meat juices from escaping. Roast in a 160-170oC oven (20 minutes per pound for a rare roast). Remove the foil during the last 15 minutes or so of cooking to brown the outside. Cool and slice.

To make the salsa verde, pick the leaves and tender stalks of the basil; discard the rest. Tear the oregano and tarragon into smaller pieces. Place the herbs in a food processor or blender. Add the anchovies, peanuts, garlic salt and pepper. Pour in the olive oil. Process untill smooth.

To assemble, arrange the slices of roast pork on a platter. Smother the top with salsa verde. Drizzle the oil around the pork.

December 19, 2005  Print This Post   
Tagged:

Comments

One Response to “Roast pork with salsa verde”

Trackbacks

Some related discussions...
  1. Roast pork with mushroom sauce | Home-cooked meals | Home-cooking rocks! says:
    August 24, 2009 at 5:58 pm

    [...] and cooled roasted pork (please refer to the previous recipe) 3/4 c. of canned straw mushrooms, drained and water reserved 1/4 c. of butter 3 tbsps. of flour [...]

    Reply


You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Spaghetti, ham and Alfredo sauceSpaghetti, ham and Alfredo sauce
Beef and pork tongue dinuguanBeef and pork tongue dinuguan
Salmon head soup with tamarind paste and misoSalmon head soup with tamarind paste and miso
Beef stroganoffBeef stroganoff
Chicken, tomatoes and cabbage soupChicken, tomatoes and cabbage soup

Conversations