Ingredients
| 1 cup plain croutons, slightly crushed |
| 1 cup purchased pesto sauce |
| 1/2 cup chopped dried tomatoes* or pimiento |
| 2 3- to 4-pound pork loin center rib roasts, backbone loosened (6 ribs in each) |
Preparation
| For stuffing, combine croutons, pesto, and tomatoes. Set aside. |
| Place a 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. |
| Repeat with second roast. |
| 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. (The temperature of the roast should rise about 5 degrees upon standing to 160 degrees F.) If available, use fennel bulb tops to line serving platter. To serve, slice roast between ribs. |
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