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Pesto Pork Roast

 Pesto Pork Roast
"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."
6-8 ServingsPrep: 30 min. Bake: 1-1/2 hours + standing


  • 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, 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.
  • Meanwhile, 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.

2 of 2

Pesto Pork Roast (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.