Pork Roast with Tomato Pesto
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Recipe courtesy of Robin Miller

Sun-dried Tomato Pesto-Stuffed Pork

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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings (with leftovers for Wonton Soup; Pork Fried Rice)



  1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
  2. Using a sharp knife, cut pork lengthwise 3/4 of the way through. Place in a prepared pan and spread sun-dried tomato pesto in the incision. Fold pork back in half and use a metal or wooden skewer to close the seam. Season with salt and black pepper.
  3. In a small bowl, combine vinegar, honey mustard and thyme. Spoon mixture over pork.
  4. Roast 45 minutes, until an instant-read thermometer reads 155 degrees F (pork may still be pink in the center and that's O.K.).
  5. Let pork rest for at least 10 minutes before slicing crosswise into 1-inch thick slices. Serve about 1/2 of the pork with 2 cups rice. Reserve remaining rice and pork for additional meals.