Pesto roast on roasted vegetables

Name: Pesto roast on roasted vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1.2 kg Pork loin (cutlet roast); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 jar (250 g each; weight 170 g) dried tomatoes in oil; 25 g Parmesan cheese; 50 g Pine nuts; 750 g mainly waxy potatoes (e.g. Linda); 4 Garlic cloves; 3 medium-sized onions; 1 collar Spring onions; 1 collar Thyme; 2 Branch/s Rosemary

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1.2 kg Pork loin (cutlet roast)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 jar (250 g each; weight 170 g) dried tomatoes in oil
25 g Parmesan cheese
50 g Pine nuts
750 g mainly waxy potatoes (e.g. Linda)
4 Garlic cloves
3 medium-sized onions
1 collar Spring onions
1 collar Thyme
2 Branch/s Rosemary

Directions

1
Wash the meat and dab dry. Season with salt and pepper. Place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 1 hour.
2
For the pesto, drain the tomatoes and collect the oil. Cut the tomatoes into small pieces. Puree the tomatoes with the collected oil, parmesan and 20 g pine nuts in the universal chopper.
3
Wash and peel the potatoes and cut them into halves or quarters depending on their size. Peel garlic and onions, chop garlic coarsely, cut onions into eight pieces. Clean, wash and chop the spring onions. Wash thyme and rosemary, dab dry, put some thyme aside for garnishing. Finely chop the rosemary and the rest of the thyme.
4
Spread the roast with half of the pesto. Mix potatoes and onions with the other half. Spread around the roast. Bake at the same temperature for about 40 minutes. 10 minutes before the end of the frying time, spread garlic, spring onions, herbs and 30 g pine nuts on the fat pan. Season vegetables with salt and pepper. Serve with the roast.