Best Pesto Pork Roast Recipes

PESTO PORK ROAST

Pesto Pork Roast image

"I came up with this recipe when I was left with a bit of pesto from another recipe and also had an abundance of tomatoes from the garden," Jennifer Magrey relates from Sterling, Connecticut. "I serve a green salad with fresh mozzarella and balsamic vinaigrette on the side."

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1/4 cup plus 2 tablespoons olive oil, divided
2 cups loosely packed basil leaves
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 bone-in pork loin roast (4 to 5 pounds)
1 package (16 ounces) egg noodles

Steps:

For pesto, in a blender, combine 1/4 cup oil, basil, 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. 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 thermometer reads 160°. , Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, 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.

Nutrition Facts : Calories 584 calories, Fat 25g fat (7g saturated fat), Cholesterol 149mg cholesterol, Sodium 426mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 43g protein.

CROCK POT PESTO PORK ROAST

Crock Pot Pesto Pork Roast image

Make and share this Crock Pot Pesto Pork Roast recipe from Food.com.

Provided by IOjaw

Categories Pork

Time 10h10m

Yield 3-4 serving(s)

Number Of Ingredients 12

Ingredients

1 (600 g) pork roast
1/4 cup olive oil
1 teaspoon dill weed
1 teaspoon freshly snipped mint
1 tablespoon dried oregano flakes
1 tablespoon whole grain mustard
1 tablespoon minced garlic paste
1 tablespoon pesto sauce (I used my walnut-basil pesto)
1 teaspoon white pepper
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon freshly snipped garlic chives

Steps:

Stab pork roast several times on all sides with a knife.
Mix olive oil, dill weed, mint, oregano, mustard, garlic, pesto, pepper, and soy sauce in a bowl.
Rub the mixture thoroughly rub on all sides of the pork roast.
Place the roast on the bottom of the crock pot and pour the remaining mixture over the roast Cover and cook on low for 10 - 12 hours.
Remove pork roast from crock pot and slice.
Quickly stir corn starch to remaining juices in crock pot.
Plate sliced pork and ladle on liquid.
Sprinkle with garlic chives.

Nutrition Facts : Calories 456.9, Fat 28.4, SaturatedFat 6, Cholesterol 126, Sodium 301.1, Carbohydrate 3.5, Fiber 0.9, Sugar 0.2, Protein 44.9

JKL PESTO PORK AND VEGGIE ROAST

JKL Pesto Pork and Veggie Roast image

Provided by Guy Fieri

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

5 cloves garlic
3 teaspoons coarse sea salt, divided
3 teaspoons freshly ground black pepper, divided
1/4 teaspoon cayenne pepper
1 tablespoon fresh rosemary leaves
3 teaspoons sugar
1 (3-pound) pork loin roast, trussed
2 onions, quartered
2 zucchini, cut into 8 half-moon pieces
2 summer squash, cut into 8 half-moon pieces
2 carrots, washed and cut into 8 pieces
3 tomatoes, quartered
2 medium red potatoes, quartered
1 cup store-bought pesto
1 tablespoon grapeseed oil
1/2 cup white wine, plus more if needed
3/4 cup chicken stock, plus more if needed
3 tablespoons butter

Steps:

Preheat the oven to 425 degrees F.
In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms. Rub evenly over the pork roast.
Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables. Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock. Toss together with your hands to combine evenly.
Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven.
Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side. Baste with the juices from the roasting pan 2 to 3 times throughout the hour. Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes.
Remove the vegetables to a large serving platter and tent with foil to keep warm. Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking. Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes. Whisk in the butter and adjust seasoning, to taste.
Slice the pork thinly on a slight bias and serve with the jus and vegetables.