Pork Roast with Pesto Stuffing for 6

To carve this elegant pesto-stuffed pork roast, cut between the ribs. Each rib, with its meat and pocket of stuffing, is a serving.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Roast: 1 hr 30 mins to 2 hrs 15 mins 325°F
  • Stand: 15 mins

Pork Roast with Pesto Stuffing for 6

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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.

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 stuffing; cover and chill for up to 24 hours. Cut the pockets in the roast; cover and chill for up to 24 hours.

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Nutrition Facts (Pork Roast with Pesto Stuffing for 6)

  • Per serving:
  • 363 kcal ,
  • 23 g fat
  • 82 mg chol. ,
  • 200 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 30 g pro.
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