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Sunday, June 29, 2008

Pesto Pork Roast

1/4 cup plus 2 tablespoons olive oil, divided
2 cups loosely packed basil leaves (or 1 tablespoon dried basil)
1/2 cup grated Parmesan cheese
4 garlic cloves, peeled
12 plum tomatoes
1-1/2 teaspoons pepper, divided
1 teaspoon kosher salt, divided
1 boneless pork loin roast (3-4 pounds)
1 package (16 ounces) linguini noodles
For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside.
Cut each tomato into four slices; place in a greased shallow roasting pan or slow cooker. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.
Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°; or cook in slow cooker for 6 to 8 hours on low. Remove roast and keep warm. Let stand for 10 minutes before slicing.
Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.