Using a dry towel, dry pork loin thoroughly. Place one hand on top of the roast to steady it. Using a boning or filet knife, butterfly the loin, creating a “pocket” in which to stuff the pesto. Salt and pepper the cavity of the pocket, then begin to stuff the pesto into the cavity. Using the kitchen twine, tress the loin to force the loin closed during the cooking process. After tressing, rub a generous amount of olive oil over the entire roast. Season as desired. Place on a baking sheet. Bake at 375 degrees for 15 minutes, or to an internal temperature of 143 degrees. Set aside to rest for 5 minutes, or to an internal temperature of 145 degrees (always be certain juices are clear.)

Dijon Cream Sauce:
Heat 3 Tbsp. olive oil in a sauce pan, low to medium heat. Add 1 Tbsp. minced fresh garlic. Saute for 20 seconds. Add 2 Tbsp. Dijon mustard. Stir to combine. Add 3 cups heavy cream. Reduce heat to low. Salt and pepper to taste. Stir frequently, adding more cream if needed to thin out.

Pistachio Pesto:
3 cups fresh basil, chopped in food processor
2 Tbsp. Bodacious Olive Tuscan Herb Olive Oil
1 Tbsp. fresh lemon juice
Salt and pepper to taste
4 Tbsp. slated pistachio nuts

Combine all ingredients in a food processor to desired consistency.

Black Rice:
Cook rice as you would brown rice, but use vegetable stock in place of water. If desired, add fresh mushrooms and shredded carrots for more flavor and color.