Pesto Pork Roast

Name: Pesto Pork Roast
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6-8 servings.
Ingredients: 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

"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."

Ingredients

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

Directions

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.