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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.

 

 

 


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