Pesto Pork Roast Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 584
  • Fat:
  • 25 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 149 mg
  • Sodium:
  • 426 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 3 g
  • Protein:
  • 43 g


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Pesto Pork Roast

Taste of Home

"I came up with this recipe when I was left with a bit of pesto from another recipe and also had an abundance of tomatoes from the garden," Jennifer Magrey relates from Sterling, Connecticut. "I serve a green salad with fresh mozzarella and balsamic vinaigrette on the side."

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 30 min. Bake: 1-1/2 hours + standing

Ingredients:

  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 2 cups loosely packed basil leaves
  • 1/2 cup grated Parmesan cheese
  • 4 garlic cloves, peeled
  • 12 plum tomatoes
  • 1-1/2 teaspoons pepper, divided
  • 1 teaspoon kosher salt, divided
  • 1 bone-in pork loin roast (4 to 5 pounds)
  • 1 package (16 ounces) egg noodles

Directions:

For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside.
    Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.
    Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°.
    Remove roast and keep warm. Let stand for 10 minutes before slicing. Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.


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