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1/2
cup plain croutons, slightly crushed
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1/2
cup purchased pesto sauce
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1
3 - 4 pound pork loin center rib roast, backbone loosened (6 ribs total)
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1/4
cup chopped dried tomatoes* or pimiento
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.
- Servings Per Recipe 6,
- Calories 363,
- Protein (gm) 30,
- Carbohydrate (gm) 5,
- Fat, total (gm) 23,
- Cholesterol (mg) 82,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 10,
- Sodium (mg) 200,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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