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Pork Roast with Pesto Stuffing
Pesto in a pork roast? Totally tubular.
A center-cut pork rib roast with pockets stuffed full of pesto, croutons, and sun-dried tomatoes. Pesto was the height of ‘80s sophistication — and this roast delivers.
- Category
- Main Dishes
- Servings
- 12
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- ½ cup plain croutons, slightly crushed
- ½ cup purchased pesto sauce
- ¼ cup chopped sun-dried tomatoes or pimiento
- 3- to 4-lb pork loin center rib roast, backbone loosened (6 ribs total)
Instructions
- 1
Combine croutons, pesto, and tomatoes for stuffing. Set aside.
- 2
Place roast, rib side down, on cutting surface. Cut a ¾-inch-deep pocket along each bone, making 6 pockets total. Spoon stuffing into pockets.
- 3
Place roast in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer into thickest part, not touching bone.
- 4
Bake at 325°F for 1½ to 2¼ hours or until thermometer registers 160°F. Cover loosely with foil after 1 hour to prevent overbrowning. Let stand before slicing.
📝 If using oil-packed sun-dried tomatoes, drain and chop. If using dry-packed, boil for 2 minutes before using.
Recipe shared by Gerry D