Pork Roast with Pesto Stuffing

== Ingredients ==
* 1/2 cup plain croutons, slightly crushed
* 1/2 cup purchased pesto sauce
* 1 3- to 4-pound Pork loin center rib roast, backbone loosened (6 ribs total)
* 1/4 cup chopped dried tomatoes* or pimento
== Directions ==
# For stuffing, combine croutons, pesto, and tomatoes. Set aside.
# 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.
# 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.
# If available, use fennel bulb tops to line serving platter.
# To serve, slice roast between ribs. Makes 6 servings.
== Contributed by ==
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
* World Recipes Y-Group
Category:Fennel Recipes
Category:Fennel seed Recipes
Category:Pork Recipes
Category:Recipes that need photos
Category:Sun-dried tomato Recipes
Category:World Recipes