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Ingredients

• 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 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat
• Salt and black pepper to taste
• Canola oil to cook
• 1/4 cup sliced green scallions for garnish

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 cold water)
• Salt and black pepper to taste
• Pastry Cups: (can substitute frozen puff pastry)
• 2 cups all purpose flour
• 4 ounces, 1 stick of 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

Description

Food Network Invites You To Try This Roasted Pork Loin With Almond Pesto 5 Spice Root Vegetable Pot Pie Recipe.

Food Network