Roasted Pork Loin, Almond Pesto and 5 Spice Root Vegetable Pot Pie

Roasted Pork Loin with Almond Pesto

1 1/4 cups toasted slivered or whole almonds (save 1/4 cup for garnish)
3 serrano chiles
Juice of one lime
6 cloves of garlic
1 tablespoon minced ginger
2 cups picked thai basil leaves
1 cup picked mint leaves
3/4 cup peanut oil
3-4 lb. pork loin, cut into at least 4 (2-inch) pieces, pounded flat
Salt and black pepper to taste
1/4 cup sliced green scallions for garnish
Canola oil to cook

In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add basil and mint leaves. Slowly drizzle in oil to achieve a thick puree. Check for seasoning.

Season pork and spread pesto on each pork escalope. Save a little pesto for garnishing.

Roll pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear pork roulades on all sides. Place pork in a 350F oven for about 20 minutes. An internal temperature of 155F-160F degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing.

Add a little oil to thin out remaining pesto.

5 Spice Root Vegetable Ragout

1 tablespoon butter
1 cup diced red onions
1 tablespoon 5 spice powder
1 cup diced carrots
1 cup diced celery
1 cup diced celery root
1 cup diced parsnip
2 cups chicken stock
1 tablespoon cornstarch slurry (1/2 tablespoon cornstarch mixed with equal amount cold water)
Salt and black pepper to taste

In a 2-quart saucepan on medium heat, add butter, onions and 5-spice powder. Saute for 3 minutes then add carrots, celery, celery root and parsnips. Saute for 10 minutes then add chicken stock.

Reduce stock by 30 percent until vegetables are soft but not mushy. Stir in the cornstarch slurry to thicken. Check for seasoning.

Pastry Cups (can substitute frozen puff pastry)

2 cups all purpose flour
4 ounces butter cut up into small pieces and frozen
1 teaspoon salt
Pinch of 5 spice powder
2 eggs lightly beaten with 1 tablespoon ice water

In a food processor with blade, add flour, butter, salt and 5-spice powder. Pulse until butter ends up in very small, tiny pieces. Add egg mixture and pulse until a ball is formed. If ball is too dry, add a little water or, if too wet, add a little flour. In either case, pulse to incorporate.

Wrap ball in plastic and refrigerate for 1 hour. Roll out dough to 1/4-inch thick and dock dough (make small holes). Cut out circles or squares and place on an upside-down muffin pan. Place a sheet of parchment on top, then weigh down with a sheet tray.

Bake at 425F for 18-20 minutes or until golden brown.

To plate, zigzag pesto oil on white plate. Place one pastry cup in the center of a plate and generously overfill with vegetable ragout. Slice thick slices of pork and surround cup. Garnish with toasted almonds and sliced scallions.