Roasted Pork Loin with Almond Pesto

• 1 1/4 cup toasted slivered or whole almonds (save 1/4 cup for garnish)
• 3 serrano chiles
• Juice of one lime
• 6 cloves of garlic
• 1 tablespoon minced ginger
• 2 cups picked thai basil leaves
• 1 cup picked mint leaves
• 3/4 cup peanut oil
• 3 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat
• Salt and black pepper to taste
• 1/4 cup sliced green scallions for garnish
• Canola oil to cook

1. In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well.
2. Add the basil and mint leaves.
3. Slowly drizzle in the oil to achieve a thick puree.
4. Check for seasoning.
5. Season the pork and spread the pesto on each pork escalope.
6. Save a little pesto for garnishing.
7. Roll the pork escalopes and tie each one with string.
8. In a hot saute pan coated with oil, sear the pork roulades on all sides.
9. Place pork in a 350 degree oven for about 20 minutes.
10. An internal temperature of 155 to 160 degrees is ideal.
11. I love my pork pink.
12. Let loin rest for at least 5 minutes before slicing.
13. Add a little oil to thin out the remaining pesto.

almonds, serrano chiles, lime, garlic, ginger, basil, mint, peanut oil, pork loin, salt, green scallions, canola oil

Taken from www.foodnetwork.com/recipes/roasted-pork-loin-with-almond-pesto-recipe.html (may not work)