Orange pork loin with citrus potatoes

chef

Barbara Benvenuti

Gluten-free

Gluten-free

Serve 6

Prepare the broth using the instruction indicated on the package. Peel and cut the potatoes into thin slices, then season them with a drizzle of extra virgin olive oil and a pinch of salt, bake them in the oven at 180 °C for 15 minutes. In the meantime, heat the citrus pesto diluted with the broth to create a smooth sauce . At this point, place two salad leafs  on each plate: spread over a bed of potatoes and then the citrus sauce. Finally add some slices of the pork loin, and sprinkle ground black pepper. Complete with few drops of citrus pesto, a couple of wedges of orange and a drizzle of extra virgin olive oil and serve.