Caprese Pork Loin
This colourful and flavourful roasted pork makes a wonderful entrée. It can be served hot, but we like to make it ahead, chill and serve cold slices with some salad greens for a perfect summer starter.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 8
What do I need?
- 1.2 kg boneless pork loin
- 1 tbsp olive oil
- 1 ½ tsp salt
- 150 g mozzarella, thinly sliced
- 150 g semi sundried tomatoes
For the Basil Pesto
- ¼ cup pine nuts
- 2 cups fresh basil
- 1/3 cup Parmesan, grated
- Pinch of salt
- Pinch of freshly ground black pepper
- 1 clove garlic
- 2 tbsp olive oil
How do I make it?
- Preheat oven to 200C.
- Add pine nuts to a small frying pan over medium-high heat. Toast until lightly browned. Remove from heat and set aside to cool slightly.
- Place pine nuts, basil, Parmesan, salt, pepper, and garlic in a food processor and blitz. Slowly add olive oil while the food processor is running. Transfer to a bowl and set aside.
- Pat pork dry using paper towel. Use a sharp knife to make cuts in pork at 1-centimetre intervals, taking care not to cut all the way through to the base.
- Fill cuts with alternating pesto, semi sundried tomato, and mozzarella. Place pork in a baking tray, brush outside with olive oil and season with salt. Roast for 30 minutes, then reduce heat to 170C and cook for a further 30 minutes or until the internal temperature of the pork measures 68C when tested with a meat thermometer.
- Transfer pork to a chopping board, lightly cover with foil and allow to rest for 10 minutes before slicing.
TOP TIPS
- You can use store-bought pesto rather than making your own if you prefer.
