“This pork and burrata salad with homemade pesto is a bright and beautiful dish! The oozy burrata salad that your pesto is spooned over will take centre stage, flavour-wise, so I simply serve it alongside sliced pork loin chops to avoid any competing flavours. – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Pork and Burrata Salad with Homemade Pesto…
Firstly, pork loin steaks are a rich source of protein and essential nutrients. They provide high-quality protein that aids in muscle maintenance. Additionally, pork loin is also a source of B vitamins which play a vital role in energy metabolism.
FOLLOW MONYA:
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Burrata, a creamy cheese, adds a luxurious touch to this meal. It contains healthy fats and protein, both of which support ketosis. The high-fat content helps keep you satiated and reduces cravings for high-carb alternatives.
The rocket salad with walnuts complements the richness of the pork and burrata. Rocket is a low-carb green that provides vitamins A and K, as well as antioxidants. Walnuts are rich in heart-healthy monounsaturated fats and omega-3 fatty acids. These are beneficial for brain health and inflammation control.
This keto-friendly combination of pork loin steaks, burrata, and rocket salad with walnuts not only satisfies your taste buds but also provides essential nutrients, healthy fats, and protein. This makes it a wholesome and satisfying salad for those following a ketogenic diet.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making dietary changes. Scroll to see the full macros and allergens for this Pork and Burrata Salad. Further down, you will also see all the Pork recipes on Fats of Life®.
Pork and Burrata Salad with Homemade Pesto
Per serving
Ingredients
For the fresh pesto
For the pork and burrata salad
- 30 g (1.1 oz) walnuts
- 4 pork loin steaks
- 300 g (10.6 oz) burrata (or fresh buffalo mozzarella), drained weight
- 40 g (1.4 oz) wild rocket
- 40 g (1.4 oz) lamb's lettuce
- 150 g (5.3 oz) baby plum tomatoes, halved
- 3 TB olive oil
- salt and freshly ground black pepper
Instructions
- Start with the pesto. Toast the pine nuts in a dry pan over medium heat until golden and toasted. Place the basil, parsley, crushed garlic, and grated cheese and pine nuts into a mini food processor / food chopper and add a generous squeeze of fresh lemon juice from half the lemon (keep the remaining lemon to squeeze over when serving). Blitz well, stopping to scrape down the sides of the container. Add the olive oil and blitz again until you have a pesto consistency. Season with salt and pepper and set aside for now.
- Preheat the oven to160°C (fan-assisted). This is 180°C for conventional ovens (or 350°F / gas mark 4). Line a large tray with baking paper. Spread the walnuts out on the tray and toast in the oven for 7-8 minutes. Remove from the tray and set aside to cool. Once cooled, roughly chop, and set aside. Reduce the oven to 120°C and keep the lined tray for use later.
- Heat a drizzle of olive oil in a large, non-stick pan and fry the pork loin steaks over high heat for 3-4 minutes per side, until golden and caramelised. Season with salt and pepper, then transfer each one to the baking tray and place in the low oven for6-7 minutes while you assemble the salad. Once done, place them onto a chopping board, loosely covered with foil and leave to rest while you assemble the salad.
- Combine the rocket, lamb’s lettuce, and halved tomatoes in a large bowl. Drizzle over the remaining olive oil and season with salt. Toss to coat and spread out on a large serving latter. Drain the burrata (or fresh mozzarella, if using) and place onto the bed of salad. Drizzle the fresh pesto over the burrata. You won’t use the whole batch of pesto that you made (see Notes below for why we made a larger batch than is needed). Scatter over the chopped walnuts to finish the salad. Have the remaining lemon to squeeze over if you feel the dish needs it.
- Slice the pork steaks into thinner pieces. Serve them alongside the salad – and tuck in! It’s a whopping half burrata ball per person, which contains ample fat to keep you satiated on the keto diet. You definitely will not miss the carbs!
USEFUL TIPS:
- The reason we make more pesto than is needed in this recipe is because a small amount of herbs may not effectively blitz (even in a mini food processor). The good news is that your fresh pesto is so tasty, you can use it for several days after being made. Keep it covered in the fridge and stir into other salads or mix it with cream cheese for a tasty dip. I actually freeze mine! The macros were calculated that each person will each enjoy approx. 1 heaped tablespoon of pesto in this salad.
- If you selected a 2-person serving for this recipe (which will halve the ingredients), you may struggle with blitzing the herbs. In this case (or in the case that you do not have a mini food processor / food chopper), you can finely chop the basil and parsley before combining with the remaining pesto ingredients. Work your sharp knife on them very well.
- Pork is a deliciously fatty meat to enjoy on keto. However, the salad here is the star of the show, so it can be enjoyed alongside chicken or steak.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories 705Kcal / 2950kJ
Fat 57g
Carbohydrates 5.5g
Protein 43g
Allergens
Walnuts
Milk
See all the Pork recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.