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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. 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 |
Directions:
1. 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.
2. 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.
3. Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°.
4. 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. Yield: 6-8 servings.
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