| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
From: Laura Hunter <LHunter722@AOL.COM> Date: Mon, 12 Aug 1996 18:10:45 -0400 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 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 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. EAT-L Digest 11 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 181
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 54.1mg
Sodium: 122.6mg
Potassium: 462.2mg
Carbohydrates: 23.9g
Fiber: 1.4g
Sugar: 3.1g
Protein: 15.4g