Grilled Pork Medallions with Nut-Free Pesto and Grilled Vegetables

Zesty, flavorful, fresh pesto served with grilled pork and vegetables.

Directions:

1. Heat grill to medium-high heat.
2. Cut top off garlic and place on a sheet of aluminum foil, pour olive oil over top and wrap with foil. Place on grill for 20 minutes, turning occasionally to roast garlic.
3. Slice loin into ½-inch medallions. Season with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Grill for 3 minutes each side.
4. Season vegetables with 1 tablespoon oil and remaining ¼ teaspoon salt and ¼ teaspoon pepper. Grill for 2 minutes each side. Serve with medallions.
5. In a food processor, combine roasted garlic, lemon zest, lemon juice, arugula, spinach, parsley and water. Slowly drizzle in remaining oil, blend until smooth.  Season to taste with salt and pepper.
6. Serve pesto over medallions and vegetables.

Recipe Courtesy of Chef Alyssa,
ALDI Test Kitchen