| 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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