Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Tomato | 1 medium (123g) | 22 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 pimiento
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.