Cilantro pesto pork loin with roasted vegetables

Chop pine nuts, garlic and coriander in food processor. Add Parmesan and half the olive oil, and season.

Coat carrots and beet with remaining oil and cumin.

Season generously and spread on a baking sheet.

Place in the oven at 220°C (425°F) while preparing the pork.

Cut pork loin in half, but do not cut all the way through.

Open like a book and cut each half in half from the center outwards, then flatten with a heavy skillet. Spread pork with coriander pesto, roll up and tie.

Bake loin with vegetables at 150°C (300°F) for 45 to 60 minutes, or until thermometer reads 68°C (155°F). Cover with aluminum foil and let rest for 15 minutes.

Serve sliced pork with roasted vegetables.