Pesto sun-dried tomato roasted pork loin

I had bought some delicious pesto this week and didn't want to do the usual pasta with pesto.  I also found these fun sun-dried tomato flakes at Williams Sonoma this week and have been using them in everything. Here's my recipe for the most flavorful and simple roasted pork loin.

1 boneless pork loin (about 2-3 pounds)
1/2 C. prepared pesto
1/2 C.white wine
2 Tbs. sun-dried tomato flakes (if you don't have these, use 6-7 chopped sun-dried tomatoes)

Preheat oven to 375.  Place pork in a deep dish casserole dish.  Spread pesto over the loin, then sprinkle tomato flakes.  Add white wine to the bottom of the pan.  Cook uncovered for 1 hour and 20 minutes.

This is an incredibly flavorful roast that can be served over egg noodles or served in a baguette with
sliced tomatoe and arugula.

Asian Watercress Pesto

I have been messing around with a new recipe for Asian Watercress pesto, it's good on anything, tonight we ate it smeared over some grilled chicken.

Here is my recipe for Asian Watercress Pesto:

1 bunch watercress
3 cubes frozen garlic
3 cubes frozen ginger
3 cubes frozen cilantro
1/2 C. toasted walnuts, pine nuts or pecans
kosher salt
zest and juice from 1 lime
1 1/2 C. olive oil

Combine all ingredients except olive oil into a food processor. Process and slowly add olive oil. This pesto can be thinned out with more olive oil or kept on the thick side. It freezes beautifully if you happen to have a run on watercress. It's delicious tossed in with udon noodles, smeared on salmon then roasted or even used as a thinned out sauce for steak.

Give it a try, it's a delicious variation on traditional pesto.