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Pork Roast with Pesto Stuffing for 6

Rated :  Not yet rated
Prep: 25 minutes
Roast: 1 hour 30 minutes
Stand: 15 minutes
 
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Pork Roast with Pesto Stuffing for 6

Ingredients

  • 1/2  cup plain croutons, slightly crushed
  • 1/2  cup purchased pesto sauce
  • 1  3- to 4-pound pork loin center rib roast, backbone loosened (6 ribs total)
  • 1/4  cup chopped dried tomatoes* or pimiento

Directions

1. For stuffing, combine croutons, pesto, and tomatoes. Set aside.

2. 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.

3. 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.

Nutrition Facts

  • Calories 363,
  • Total Fat (g) 23,
  • Cholesterol (mg) 82,
  • Sodium (mg) 200,
  • Carbohydrate (g) 5,
  • Fiber (g) 1,
  • Protein (g) 30,
  • Vitamin C (DV%) 17,
  • Iron (DV%) 20,
  • Percent Daily Values are based on a 2,000 calorie diet

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