Pesto Stuffed Pork Loin

Sometimes, you just want your food to look a little different & you need a change. That’s why I liked making this recipe.  It was actually fun to mix it up.

Now when it comes to filleting the pork loin, this was a little tricky.  But seriously, if you are just making it for your family, it’s ok if you mess up a little.  You also have the option of asking your butcher to do it for you.

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One Recipe Half & Half Pesto

4 lb. pork loin roast

1 tablespoon Olive Oil

Kitchen Twine

1. Preheat the oven to 400° F.
2. Make the Half & Half Pesto.
3. If your butcher hasn’t already butterflied your pork loin you’ll want to place the roast, fat-side down, on a work surface. Using a sharp long knife, cut into 1 long side of the roast about 1/2 inch from the bottom. Continue cutting, unrolling the roast like a carpet.
4. Spread the pesto all over the inside of the roast, leaving a 1-inch border.
5. Roll up the loin & using kitchen twine, tie it up in six places. Season the outside with salt & pepper.
6. In a large oven-proof pan or roasting pan, heat the olive oil & cook the pork on all sides until browned.
7. Pop it in the oven until the instant read thermometer reads 145º.  It should take about 30 minutes.
8. Let it rest about 10 minutes.
9. Slice & Enjoy!