Herb Pesto Stuffed Pork Loin With Squash And Brussels Sprouts
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Fall 2023
1 cup lightly packed Italian parsley, stems removed; plus additional for garnish
1 cup lightly packed fresh basil, stems removed
1 small fresh sprig rosemary, leaves removed
6 small cloves garlic, peeled
2 flat anchovy fillets in olive oil
1 tablespoon fennel seeds, toasted
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons olive oil
¼ teaspoon coarse kosher salt
¼ teaspoon coarse black pepper
1 (3-pound) boneless pork top loin roast with fat cap
2 teaspoons coarse kosher salt
2 teaspoons coarse black pepper
2 tablespoons packed light brown sugar
2 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon stone-ground mustard
½ teaspoon coarse kosher salt
¼ teaspoon coarse black pepper
3 cups trimmed and halved small Brussels sprouts
1 acorn squash, washed, seeded and cut into ½-inch-thick slices
8 small shallots, halved lengthwise
