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 pimiento

Directions

 * 1) For stuffing, combine croutons, pesto, and tomatoes. Set aside.
 * 2) Place roast, rib side down, on cutting surface.
 * 3) On the meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets total.
 * 4) Spoon stuffing into pockets.
 * 5) Place roast, rib side down, in a shallow roasting pan.
 * 6) Sprinkle with a little salt and pepper.
 * 7) Insert a meat thermometer into the thickest part of the roast, making sure the bulb does not touch the bone.
 * 8) Roast in a 325 degree F oven for 1-1/2 to 2-1/4 hours or until thermometer registers 155 degrees F.
 * 9) Cover loosely with foil after 1 hour to prevent overbrowning.
 * 10) For easier carving, let roast stand, covered, for 15 minutes.
 * 11) If available, use fennel bulb tops to line serving platter.
 * 12) To serve, slice roast between ribs. Makes 6 servings.

Contributed by:
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