MMMMM----- Meal-Master Recipe via Home Cookin 1.3

      Title: Pork Roast W/Pesto Stuffing
 Categories: Home Cookin,
      Yield: 6

    1/2 c  plain croutons, slightly
           crushed
    1/2 c  pesto sauce (homemade or
           purchased)
    1/4 c  chopped sun-dried tomatoes
           (not canned in oil)
      1    3 to 4 lb. pork loin
           center rib
           roast, backbone loosened

  For stuffing, combine croutons, pesto and tomatoes. Set aside.
  Place roast, rib side down, on a cutting surface. On the meaty
  side, cut a 3 1/2" long and 1" deep pocket above each rib, making
  6 pockets total. Spoon stuffinginto 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 doesn't touch the bone. Roast in
  a 325 oven for 1 1/2 to 2 1/4 hours or til thermometer registers
  160. Cover loosely with foil after 1 hour to prevent
  overbrowning. For easier carving, let roast stand, covered, for
  15 minutes. If available, use fennel bulb tops to line serving
  platter. To serve, slice roast between ribs. Serves 6.

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