Pork Roast with Pesto Stuffing
Yield
12 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
croutons
|
|
| ½ | cup |
basil pesto
|
*
|
| ¼ | cup |
sundried tomatoes
|
|
| 4 | pounds |
pork loin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
croutons
|
|
| 118 | ml |
basil pesto
|
*
|
| 59 | ml |
sundried tomatoes
|
|
| 1.8 | kg |
pork loin
|
|
Directions
For stuffing, combine croutons, pesto and tomatoes.
Set aside.
Place roast, rib side down, on a cutting surface.
On the meaty side, cut a 3½ inch long and 1 inch deep pocket above each rib, making 6 pockets total.
Spoon stuffinginto pockets. Place roast, rib side down, in a shallow roasting pan.
Sprinkle with a little salt and pepper.
Insert a meat thermometer into the thickest part of the roast, making sure the bulb doesn't touch the bone.
Roast in a 325℉ (160℃). oven for 3½ to 2¼ hours.
Cover loosely with foil after 1 hour to prevent overbrowning.
For easier carving, let roast stand, covered, for 15 minutes.
If available, use fennel bulb tops to line serving platter.
