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Pork Roast with Pesto Stuffing




Source of Recipe


Internet


List of Ingredients




1/2 c Croutons, slightly crushed
1/2 c Pesto sauce
1/4 c Chopped sun-dried tomatoes
1 3-to 4-pound pork loin- center rib roast, backbone- loosened


Recipe



For stuffing, combine croutons, pesto, and sun-dried 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 324F degree
oven for 1 1/2 to 2 1/2 hour or until thermometer registers 160F degrees.
Cover loosely with foil after 1 hour to prevent overbrowning. For easier
carving, let roast stand, covered, for 15 minutes. If desired, use fennel
bulb tops to line serving platter. To serve, slice roast between ribs.