Categories: Pork
Ingredients
- 7 large or 10 medium green Swiss chard leaves
- 1 cup fresh flat-leaf parsley leaves
- 5 tbsp. shelled pistachios
- 5 tbsp. grated Parmesan
- 2 tbsp. plus 2 tsp chopped shallot
- 1 1/4 tsp fresh lemon juice
- 1/2 cup plus 3 tbsp. olive oil
- 4 lb. pork loin roast
- 1 tbsp. vegetable oil
- 1 large Fresno chile, thinly sliced
Directions
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Preheat the oven to 400. Cut the center stems from the chard. Coarsely chop enough stems to measure 1 1/2 cups. Transfer to a food processor. Thinly slice the chard leaves; transfer to a large bowl. To the processor, add the parsley, pistachios, cheese, shallot, and lemon juice; pulse until coarsely chopped. With the machine running, gradually add 1/2 cup olive oil. Season the pesto with salt and pepper. Transfer 3 tbsp. of the pesto to a small bowl. Whisk in 3 tbsp. olive oil to make the dressing. Cover and refrigerate the chard and dressing separately.
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Place the roast, fat-side down, on a work surface. Using a sharp long knife, cut into 1 long side of the roast about 1/2 inch from the bottom. Continue cutting, unrolling the roast like a carpet. Spread the remaining presto on top, leaving a 1-inch border. Roll up the roast; using kitchen twine, tie it in 6 places. Season the outside of the roast.
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In a large roasting pan set over 2 stovetop burners, heat the vegetable oil over medium-high. Add the roast. Cook, turning often, until browned, 5-10 minutes. Transfer to the oven. Roast until cooked through, about 50 minutes. Let rest for 15 minutes. Cut the roast into 1/2-inch slices.
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Toss the sliced chard, chile, and half the dressing; season. Transfer to a platter. Arrange the roast on top. Drizzle the remaining dressing over the roast.