Pork Roast with Pesto Stuffing

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.