Pork in a pesto sauce with poached pears
1.00 h
4 raciones
Difficulty:
Media
Ingredients
1 kg pork roulade6 pears
100 g basil
40 g walnuts
80 g parmesan cheese
2 cloves garlic
Olive oil
Salt
Black pepper
Shoots (to taste).
Pesto preparation: place the basil, garlic and cheese in a mortar; add in oil a little at a time until a light pesto is created.
Place the seasoned meat in a Bergner grill; cook one side on medium heat until browned, then turn; paint the cooked side with pesto. When the other side is cooked, turn again so the pesto side is face down; continue turning every two minutes until caramelised.
The pear is our garnish: cut into strips and season; grill with olive oil until amber; remove and serve hot & decorated with the shoots.
