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Pesto Pork Roast

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

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

Printed from tasteofhome.com Jul 25, 2008

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Pesto Pork Roast cont.

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.