Pork: Roasted Apples and Pork with Mint Pesto

By Dski

Ingredients

• Pork Loin (chops would work, too)
• 3 apples
• Fresh mint leaves — about 3/4 cup
• 4 cups mixed greens
• 2 lemons
• 20 walnuts, chopped
• Sea Salt (optional)
• Black Pepper
• Extra Virgin Olive Oil
• Cinnamon

Preparation

Step 1

Preheat oven to 375 degrees.

In blender or food processor, place mint leaves (washed and torn), juice from 1/2 lemon, 1/4 cup (or so) of EVOO, 2 tsp of salt, 1 tsp black pepper (or to taste) and blend till smooth.

Place pork in casserole dish and pour pesto over. Make sure all portions of the meat are covered.

Place in oven for 15 minutes or until internal temp is 145 degrees.

Slices apples and place in 2 quart glass casserole dish.

Squeeze juice from one whole lemon over apples, drizzle with small amount of EVOO (less than 1 Tbsp), sprinkle with cinnamon and chopped walnuts. Toss to makes sure apples are covered with cinnamon and liquid.

Place plastic wrap over top of casserole dish, poke with about a dozen holes and place in microwave for 2 minutes. Shake apples around and put back in microwave for 2 minutes more.

Remove from casserole dish and set aside, leaving only liquid in bottom of dish.

Place greens into same casserole dish, squeeze last 1/2 lemon on greens. Cover with plastic and poke holes. Heat in microwave for 1 minute.

Place wilted greens on plate and spread apples and walnuts over the top. Enjoy!