Roast Pork & Vegetables with Basil Pesto & Marinated Tomatoes
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Roast Pork & Vegetables

with Basil Pesto & Marinated Tomatoes

Group Created with Sketch. 60 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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The classic warm-weather combo of fragrant basil pesto and sweet, juicy tomatoes makes a bright companion to rich pork in this easy dish. We’re serving it all with a simple side of potatoes and zucchini, roasted on the same sheet pan as the pork for ease.

The classic warm-weather combo of fragrant basil pesto and sweet, juicy tomatoes makes a bright companion to rich pork in this easy dish. We’re serving it all with a simple side of potatoes and zucchini, roasted on the same sheet pan as the pork for ease.

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Roast Pork & Vegetables with Basil Pesto & Marinated Tomatoes
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Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut the zucchini into 1-inch-thick rounds.

Roast the pork & vegetables:
2 Roast the pork & vegetables:

Line a sheet pan with aluminum foil. Place the prepared potatoes and zucchini on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 39 to 41 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

 

Prepare & marinate the tomatoes:
3 Prepare & marinate the tomatoes:

While the pork and vegetables roast, halve the tomatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the halved tomatoes, verjus, and as much of the garlic paste as you’d like; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

Slice the pork & serve your dish:
4 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pesto (stirring before adding), marinated tomatoes (discarding any marinating liquid), and a drizzle of olive oil. Enjoy!

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Prepare the vegetables:
1 Prepare the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut the zucchini into 1-inch-thick rounds.

2 Roast the pork & vegetables:

Line a sheet pan with aluminum foil. Place the prepared potatoes and zucchini on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan. Pat the pork dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the center of the sheet pan of seasoned vegetables. Roast 39 to 41 minutes, or until the vegetables are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes.

 

Roast the pork & vegetables:
Prepare & marinate the tomatoes:
3 Prepare & marinate the tomatoes:

While the pork and vegetables roast, halve the tomatoes. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the halved tomatoes, verjus, and as much of the garlic paste as you’d like; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; season with salt and pepper to taste.

4 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted vegetables. Top the pork with the pesto (stirring before adding), marinated tomatoes (discarding any marinating liquid), and a drizzle of olive oil. Enjoy!

Slice the pork & serve your dish: