Pork loin with white wine and sage pesto

Pork loin & sage pesto
Gino D’Acampo: Pork loin with white wine and sage pesto

Serves 4



Shopping list
16 slices of lean pork loin
Sage leaves
Pecorino cheese
Peeled almonds
Fresh garlic
White wine
Extra virgin olive oil
4 Courgettes
Tin of Cannellini beans
Unwaxed lemon
chives
flat leaved parsley

Ingredients

Pork dish
16 slices of lean pork loin (each slice approx 8cm diameter and ½ cm thick)
25 leaves of sage
50g freshly grated Pecorino cheese
25g peeled almonds
1 clove of garlic (peeled)
½ glass of white wine
5 tablespoons of extra virgin olive oil
Salt and pepper to taste

Courgette salad
4 Courgettes
1x400g tinned cannellini beans (drained)
1 un-waxed lemon
2 tablespoons of chives (chopped)
1 tablespoon of freshly chopped flat leaved parsley
2 tablespoons of extra virgin olive oil
Salt and pepper to taste

You will need
a food processor or hand blender
Sharp knife
Large frying pan
Tongs or fish slice to turn over the meat
Potato peeler
Medium sized saucepan
Sieve or colander
Grater

Pre- preparation
Make sure that all of your ingredients are laid out and that all of your pans are already on the heat.

Method for pork loin
1. Wash the sage leaves and place in a food processor with the almonds, garlic, cheese and 3 tablespoons of oil. Blitz for 20 seconds until you create a smooth sage pesto.

2. Using a sharp knife, make small cuts on the edges of the slices of pork so when you cook them the meat will not curl.

3. Spread the sage pesto on 8 slices of pork and cover with the remaining 8 creating a sandwich effect.

4. In a large frying pan, heat 2 tablespoons of oil and start to fry the pork sandwiches on one side for 2-3 minutes.

5. Turn the meat over and continue to cook for a further 2 minutes. Season with salt and pepper.

6. Pour in the wine and continue to cook for 4 minutes turning the meat at least once more.

7. Once ready, serve immediately 2 meat sandwiches per portion.

Method for courgette salad
1. Wash the courgettes and slice thinly lengthways using a swivel-blade potato peeler. Cook in a medium sized saucepan with boiling water for 1 minute. Drain and place in a large bowl.

2. Grate over the zest of ½ of the lemon and squeeze in the juice of the whole lemon.

3. Add in the cannellini beans with the chives and parsley, season with salt and pepper. Pour in the oil and mix well.

4. Leave to marinade for 2 minutes before serving.