Pork Roast with Pesto Stuffing for 12
- For stuffing, combine croutons, pesto, and tomatoes. Set aside.
- Place a 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.
- Repeat with second roast.
- 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 12 servings.
From the Test Kitchen
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 and chill stuffing for up to 24 hours. Cut pockets in roast; cover and chill for up to 24 hours.
Nutrition Facts (Pork Roast with Pesto Stuffing for 12)
- Per serving:
- 363 kcal ,
- 23 g fat
- 82 mg chol. ,
- 200 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 30 g pro.