Pork loin with sage pesto and marinated carrots

Fresh sage pesto is slathered generously between tender slices of pork loin in this quick and simple recipe from Gino D'Acampo
By Gino D'Acampo
Pork loin with sage pesto and marinated carrots
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the carrots

  • 6 large carrots, cut into 1cm thick slices
  • 20 mint leaves, finely sliced
  • 1 pinches dried red chilli flakes, to taste
  • 60 g flaked almonds
  • 4 tbsp extra virgin olive oil
  • 6 tbsp white wine vinegar

For the pork

  • 25 sage leaves
  • 25 g blanched almonds
  • 1 cloves garlic
  • 50 g pecorino cheese, grated
  • 5 tbsp olive oil
  • 1 lean pork fillet, cut into 16 slices (each about 0.5cm thick)
  • 100 ml white wine


1. For the carrots: half fill a medium saucepan with water, add a pinch of salt and bring to the boil. Drop in the carrots and cook for 2 minutes, drain and place in a large bowl.

2. While the carrots are still hot add the rest of the ingredients to the bowl. Season with a little salt and gently mix everything together. Set aside at room temperature for 20 minutes to allow the flavours to combine, stirring gently every 5 minutes.

3. For the pork: tip the sage leaves into a food processor with the almonds, garlic, cheese and 2 tablespoons of the olive oil and blend to a paste.

4. Use a sharp knife to make small incisions around the edges of each slice of pork (this will prevent them curling when you cook them). Spread the sage pesto on 8 of the pork loin slices and cover with the remaining slices.

5. Heat the remaining oil in a large frying pan and fry the pork for 2-3 minutes on each side. Season with salt and freshly ground black pepper then pour in the wine. Cook for a further 4 minutes, turning the pork once or twice to coat in the wine and juices.

6. Serve the pork with the wine pan juices and the carrots alongside.

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