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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."
  • Total Time
    Prep: 30 min. Bake: 1-1/2 hours + standing
  • Makes
    6-8 servings


  • 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 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.
Nutrition Facts
1 each: 584 calories, 25g fat (7g saturated fat), 149mg cholesterol, 426mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 43g protein.

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