Post by marlaoh on Dec 10, 2002 10:33:06 GMT -6
Pork Roast with Pesto Stuffing
1/2 cup plain croutons, slightly crushed
1/2 cup purchased pesto sauce
1/4 cup chopped dried tomatoes* or pimiento
1 3- to 4-pound pork loin center rib roast, backbone loosened (6 ribs total)
1. For stuffing, combine croutons, pesto, and tomatoes. Set aside.
2. Place roast, rib side down, on cutting surface. On the meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets total. Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Sprinkle with a little salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch the bone.
3. Roast in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer registers 155 degrees F. Cover loosely with foil after 1 hour to prevent overbrowning. For easier carving, let roast stand, covered, for 15 minutes. (The temperature of the roast should rise about 5 degrees upon standing to 160 degrees F) If available, use fennel bulb tops to line serving platter. To serve, slice roast between ribs. Makes 6 servings.
*Note: If using oil-packed dried tomatoes, drain and chop. If using dry packed dried tomatoes, pour boiling water over chopped tomatoes; let stand for 2 minutes. Drain.
Make-Ahead Tip: Make stuffing; cover and chill for up to 24 hours. Cut the pockets in the roast; cover and chill for up to 24 hours.
1/2 cup plain croutons, slightly crushed
1/2 cup purchased pesto sauce
1/4 cup chopped dried tomatoes* or pimiento
1 3- to 4-pound pork loin center rib roast, backbone loosened (6 ribs total)
1. For stuffing, combine croutons, pesto, and tomatoes. Set aside.
2. Place roast, rib side down, on cutting surface. On the meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets total. Spoon stuffing into pockets. Place roast, rib side down, in a shallow roasting pan. Sprinkle with a little salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch the bone.
3. Roast in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer registers 155 degrees F. Cover loosely with foil after 1 hour to prevent overbrowning. For easier carving, let roast stand, covered, for 15 minutes. (The temperature of the roast should rise about 5 degrees upon standing to 160 degrees F) If available, use fennel bulb tops to line serving platter. To serve, slice roast between ribs. Makes 6 servings.
*Note: If using oil-packed dried tomatoes, drain and chop. If using dry packed dried tomatoes, pour boiling water over chopped tomatoes; let stand for 2 minutes. Drain.
Make-Ahead Tip: Make stuffing; cover and chill for up to 24 hours. Cut the pockets in the roast; cover and chill for up to 24 hours.