Horseradish-Crusted Boneless Strip Loin Roast With Gorgonzola-Chive Pesto
by Jen Plaggemars, Registered Dietitian and Personal Chef, www.chefjen.com, Grand Rapids, Michigan
The subtle notes of horseradish heighten the flavor of this already-delicious roast. A bold, herby, and nutty pesto makes it even better.
- 1 (80-ounce) Certified Piedmontese Boneless Strip Loin Roast
- ½ cup prepared horseradish
- 2 tablespoons kosher salt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped flat-leaf parsley
- 2 teaspoons freshly ground black pepper
- 2 teaspoons sugar
- 2 teaspoons white wine vinegar
Gorgonzola-Chive Pesto
- 4 ounces crumbled Gorgonzola cheese
- 1 cup toasted walnuts
- Juice of 1 lemon
- ½ cup olive oil
- 1/3 cup grated Parmesan cheese
- 2 tablespoons chives
- 2 cloves garlic, peeled
- Kosher salt and freshly cracked black pepper, to taste
Preheat oven to 400°F. Remove roast from the refrigerator and let it rest at room temperature for 30 minutes. Transfer the roast (fat side up) to a rack inserted into a roasting pan.
In a small bowl, combine the horseradish, salt, Dijon, parsley, pepper, sugar, and vinegar. Rub the sauce over the meat until every side is coated. Roast for 40 minutes. Turn the oven off and leave the door closed. Leave the roast in the oven for another 25 minutes.
Remove roast from the oven and let rest for 15 minutes. Meanwhile, combine the pesto ingredients (Gorgonzola, walnuts, lemon, oil, Parmesan, chives, garlic, salt, and pepper) in a food processor and pulse until smooth.
Carve the roast and arrange slices on a platter. Spoon any pan sauces over and serve with pesto.