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Pesto Pork Roast
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |