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Pork Roast with Pesto Sauce for 20
Ingredients
-
1 3/4
cups (16 ounces) purchased pesto sauce
-
3/4
cup chopped dried tomatoes* or pimiento
-
2
3 - 4 pounds boneless pork top loin roasts, doubled, rolled, and tied
Directions
For sauce, in a bowl stir together pesto sauce and chopped dried tomatoes or pimiento. Cover; chill at least 2 hours. Place pork roasts in a shallow roasting pan. Sprinkle with salt and pepper. Insert a meat thermometer in each roast. Roast in a 325 degree F oven 1-3/4 to 2-3/4 hours or until thermometers register 155 degrees F. Cover loosely with foil after 1 hour to prevent overbrowning. Cover roast and let stand 15 minutes before carving. (The temperature of the roast should rise about 5 degrees upon standing to 160 degrees F.) Serve sauce with the roast pork. Makes 20 servings.
From the Test Kitchen
- 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 Prepare sauce; cover and chill for up to 24 hours.
Nutrition Facts
(Pork Roast with Pesto Sauce for 20)
- Servings Per Recipe 20,
- Calories 320,
- Protein (gm) 22,
- Carbohydrate (gm) 5,
- Fat, total (gm) 23,
- Cholesterol (mg) 64,
- Saturated fat (gm) 3,
- Vitamin C (mg) 1,
- Sodium (mg) 252,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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