Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 27/04/24. See terms.
Join now
Photo of Grilled pork with semi-dried tomato and almond pesto by WW

Grilled pork with semi-dried tomato and almond pesto

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
You'll never go back to store-bought pesto once you've tasted a dollop of your own made with semi-dried tomato and almonds

Ingredients

Pork loin chop, raw

544 g, fat trimmed, (buy 680g)

Red capsicum, cooked without added fat

50 g

Baby potatoes

400 g

Semi dried tomatoes, not in oil

50 g

Garlic

1 clove(s), chopped

Raw almonds

2 tbs, slivered, toasted

Grated parmesan cheese

2 tbs

Fresh tarragon

1 tbs

Olive oil

1½ tbs

Lemon juice

1 tbs

Fresh chives

2 tbs, coarsely chopped

Instructions

  1. Season pork with salt and freshly ground black pepper. Preheat a chargrill or barbecue over medium-high heat. Cook pork for 4–5 minutes each side or until cooked to your liking.
  2. Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Cover to keep warm.
  3. Place tomatoes, capsicum, garlic, almonds, parmesan and tarragon in a food processor. Process until finely chopped. Add oil, juice and 1 tbs water and process until pesto is almost smooth.
  4. Add chives and 1 tablespoon pesto to potatoes and toss gently to combine. Serve with pork topped with remaining pesto

Notes

SERVING SUGGESTION: Steamed green beans and yellow squash.To toast slivered almonds, preheat oven to 200°C or 180°C fan-forced. Spread almonds on a baking tray and bake for 2–3 minutes or until toasted.

You might like

You might like