Bone-in pork loin with potato crust and pesto sauce

Ingredients:

For pork:

• 1 kg of pork loin on the bone
• 5 sprigs fresh thyme (leaves picked)
• 3 sprigs fresh marjoram (leaves removed)
• 1 clove of garlic
• Grated zest of 1 lemon
• 3 cups regular or thick-cut potato chips
• Coarse salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Dijon mustard

For the pesto sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tbsp store-bought pesto sauce
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh marjoram
• Juice of 1/2 lemon
• Coarse salt and freshly ground pepper
• 1 diced plum tomato

Preparation:

1. Prepare the pork: In a food processor, pulse the thyme, marjoram, garlic, lemon zest, and potato chips until coarsely chopped. Transfer to a flat plate.
2. Preheat the oven to 375°F (190°C). Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Place the pork belly, fat side down, and cook, turning, until browned on all sides, about 10 minutes. Remove the pork from the pan.
   
   Brush the pork with mustard on all sides, then roll it in the chip mixture. Place it on a rack in a baking dish and bake for 50-60 minutes, until the temperature in the center reaches 145°F (65°C) on a thermometer. Let it rest for 10 minutes before slicing.
3. Meanwhile, prepare the sauce: In a bowl, combine sour cream, mayonnaise, pesto, herbs, and lemon juice, season with salt and pepper. Top with sliced ​​tomato. Serve the loin with the sauce.