This is an amazingly straight forward and delicious meal that uses some of my favorite late summer vegetables. Using a few specific cooking procedures and techniques, we’re able to produce amazing flavors with very simple ingredients.
Cutting Board | Knife | Cast Iron Dutch Oven |
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Wooden Spoon | Ingredient Cups | Pepper Mill |
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This looks delicious, but I’m wondering about the fact that the vegetables don’t go into the oven until the pork is done. Does the pork not get cold while it rests for 20-30 minutes? Would there be a way to have the vegetables and pork cook at the same time to reduce the overall time to get this meal ready? Thanks!
The pork cools down, but not to what I would call “cold”. Just make sure you don’t slice into it during the resting time. You can also put some foil over it if desired. But when you slice it and lay it atop the hot vegetables, it becomes a really pleasant temperature, just warmed through.
This sounds delicious! General cooking/measuring question… How do you measure whole basil leaves? Do you pile them loosely into a measuring cup or really smash them in? I have a pesto recipe that, like this one, calls for the basil leaves to be measured before they’re cut, and I’m never sure exactly how they’re supposed to be measured. Thanks for any advice! :)
Great question – after using basil a lot you’ll start to get a feel for it, but for most recipes it will say what the end product should be and how much. For example, this recipe calls for 1/3 cup basil, finely chopped. So once it’s finely chopped, you want 1/3 cup. If a recipe calls for 1 cup of fresh basil, but doesn’t say to chop it or anything, then you just kinda loosely pack it in. And in the end, the recipe will be pretty forgiving on something like basil. If you get close, it’ll be great. :)
Awesome. Thank you so much! :)
Made this tonight for my husband and myself, swapping the veggies for Brussels sprouts, onion, and green beans (on hand), and served both on top of a little cauliflower rice….it was delicious! That basil dressing is to die for! Lots left over for later in the week too. Yum! Thanks for sharing.
So glad you liked it, Susan!
Can’t wait to be out of kitchen construction so I can get to work on these amazing recipes!!!!
Hi Chris! You’ve just presented one of my all time favorite cuts of pork and added a new twist with so many fresh herbs. This is gonna be GOOOOD! Thanks for taking your time to perfect this for us.