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Pesto Pork Roast Recipe

Photo by: Taste of Home

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"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."

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6-8 Servings
Prep: 30 min. Bake: 1-1/2 hours + standing

Ingredients

1/4 cup plus 2 tablespoons Crisco® Extra Virgin Olive Oil or Canola 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.

Nutrition Facts: 1 serving (1 each) equals 584 calories, 25 g fat (7 g saturated fat), 149 mg cholesterol, 426 mg sodium, 46 g carbohydrate, 3 g fiber, 43 g protein.

Pesto Pork Roast published in Taste of Home June/July 2007, p59

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Ingredients