Herb and Garlic Pork Loin with Roasted Potatoes and Kale Salad | LVP
This Herb and Garlic Pork Loin with Roasted Potatoes and Salad saves you time as you can simply just roast Linley Valley's herb and garlic pork loin.
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Cooking tools:
- Oven
- Roasting pan
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
- Spoon
- Plate
- Serving platter
- Glass
- Aluminum foil
- Parchment paper
- Kitchen timer
- Colander
- Fine-mesh sieve
Ingredients
- 1 Linley Valley Herb and Garlic Pork Loin
- 600 g baby potatoes, halved
- 2 tbsp olive oil
- Sea salt
- black pepper
- 3 tbsp basil pesto
- 2 tbsp grated parmesan
- 1 bunch kale, stems removed, leaves torn
- 2 tbsp roasted almonds, sliced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Sea salt and chilli flakes
- 250 g mixed cherry tomatoes (red and yellow)
- 1 tbsp olive oil
- Fresh parsley, to garnish
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