Pork Roast with Pesto Stuffing for 6
List of Ingredients
1/2 cup plain croutons, slightly
crushed
1/2 cup purchased pesto
sauce
1/4 cup chopped dried
tomatoes* or pimiento
1 3- to 4-pound pork loin
center rib roast, backbone loosened (6 ribs total) Recipe
For stuffing, combine croutons, pesto, and tomatoes. Set aside.
Place roast, rib side down, on cutting surface. On the meaty side, cut a
3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets
total. Spoon stuffing into 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 does
not touch the bone.
Roast in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer
registers 155 degrees F. Cover loosely with foil after 1 hour to prevent
overbrowning. For easier carving, let roast stand, covered, for 15 minutes.
(The temperature of the roast should rise about 5 degrees upon standing to
160 degrees F) If available, use fennel bulb tops to line serving platter. To
serve, slice roast between ribs. Makes 6 servings.
*Note: If using oil-packed dried tomatoes, drain and chop. If using dry
packed dried tomatoes, pour boiling water over chopped tomatoes; let stand
for 2 minutes. Drain.
Make-Ahead Tip: Make stuffing; cover and chill for up to 24 hours. Cut the
pockets in the roast; cover and chill for up to 24 hours.
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