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Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . In a medium bowl, whisk together 1/4 cup olive oil and the vinegar, then whisk in the finely chopped parsley and garlic. Stir in the celery and season with salt and pepper.

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  • Season the pork with salt and pepper. In a large cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned all over, about 5 minutes. Transfer the pan to the oven and roast until the pork registers 150 degrees on an instant-read thermometer, about 12 minutes. Let the pork rest for 10 minutes before thinly slicing.

  • Meanwhile, using a food processor, chop the whole garlic clove. Add the arugula and whole parsley leaves and pulse until finely chopped; scrape down the bowl. Add the pecans and cheese and season with salt and pepper; pulse until combined. With the machine on, slowly add the remaining 3 tablespoons olive oil. Serve the pesto with the pork and celery slaw.

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