Roast Pesto Pork with mushrooms
This is what we had for tea last night. I was out at a needlefelting class all day, so left DH to cook this dish – I love Pesto!
Prep 5 minutes
Cook: 40 – 45 minutes
1 (700g) pack baby new potatoes
225g/8oz open-cap mushrooms
225g/8oz cherry tomatoes
4 (150g/5oz) pork loin chops
4tbsp pesto sauce
1. Preheat the oven to 190C/Fan170C/Gas Mark 5. Place the potatoes in a large oven proof idsh; add half the oil. Toss to coat. Roast for 20 minutes.
2. Add the mushrooms and tomatoes; gently toss together. Lay the chops on top; season well with salt and black pepper.
3. Mix together the remaining oil and the pesto sauce. Drizzle over the chops and vegetables.
4. Roast for 20-25 m inutes until the chops are cooked through adn the potatoes are tender.
If baby new potatoes are not available, use larger potatoes peeled and cut into chunks.
This recipe comes from Bella Cookbook March/April 2004, Issue 2