garlic basil pork loin with pureed vegetables

Pork loin is one of the most versatile proteins I can think of. And much like the cornish hen recipe preceding it, this recipe is just as fool-proof.

There’s no great story to accompany this post; it’s about as straight-forward as it gets for an easy Sunday night dinner.

You Will Need:

* Pork Loin (one loin should have three servings, if two pieces are per serving – or cut so there are four servings / smaller pieces)

* Salt and Pepper

* Dried Basil

* Minced Garlic (or mince your own)

* Olive Oil

* Veggies (I used brussels sprouts, zucchini and green bell pepper – get the amount dependent on how many people you’re feeding)

* Cheese (we used shredded parmesan)

Start by prepping your sauce: mix the olive oil, minced garlic, salt, pepper and basil in a bowl. There’s no exact measurement for this – you need as much as can be spread over the pork loin as well as in the slits you’ll be creating before baking. Any extra will run off into the bottom of the pan and used as a sauce if you’d like.

Take a sharp knife (I used scissors instead) and cut slits going down the middle of the pork.

Fill each hole with the mixture, spread all over the pork loin and do that until the bowl is empty.

Bake on 350 for an hour.

While that’s cooking, go ahead and chop down your veggies, cooking with olive oil in a pan until soft. Add them to a food processor with some cheese, salt, pepper and dried basil. Taste and see if you want to add more of something and then keep covered until the pork loin is finished cooking.

The veggies can be reheated in the microwave or oven.

When the pork loin has finished, it will have no pink on the inside and all the juices still in the bottom.

Plate some veggies with two cuts of pork on top. Use a spoon to scoop some of the sauce in the pan and drizzle over the pork.

The rest of the meat and veggies make for such an easy leftover lunch.

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