Yummy
For pesto, in a blender, combine 1/4 cup oil, basil, parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons (or a little more!) 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 ? to 2 hours or until a meat thermometer reads 160?.
Remove roast and keep warm. Let stand for 10 minutes before slicing. Cook noodles according to package directions; drain and place in a large bowl.
With a slotted spoon, add tomatoes to the noodles; add the reserved pesto and toss to coat. Serve with the pork.
AWESOME! I actually prepared the pesto sauce and cooked the roast a day ahead of time and just put the pan in the fridge. The next day, I took out the roast and sliced it in to thin to medium sized slices. I gathered the grease and tomates from the bottom of pan and put it in a pot on medium low heat to melt it. Once warmed, I added slices of the pork to "braise" the pork. I mixed the pasta with pesto in a pasta serving bowl and placed the slices of pork and tomatoes from the gravy on top. I also roasted some additional tomatoes in the oven and put fresh mozarella on top. Then, I placed this also on top of the pasta. Great presentation!
AWESOME! I actually prepared the pesto sauce and cooked the roast a day ahead of time and just put the pan in the fridge. The next day, I took out the roast and sliced it in to thin to medium sized slices. I gathered the grease and tomates from the bottom of pan and put it in a pot on medium low heat to melt it. Once warmed, I added slices of the pork to "braise" the pork. I mixed the pasta with pesto in a pasta serving bowl and placed the slices of pork and tomatoes from the gravy on top. I also roasted some additional tomatoes in the oven and put fresh mozarella on top. Then, I placed this also on top of the pasta. Great presentation!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (642g) | ||
Recipe Makes: 6 | ||
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Calories: 1101 | ||
Calories from Fat: 448 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.8g | 66 % | |
Saturated Fat 18g | 90 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 309mg | 95 % | |
Sodium 538.1mg | 19 % | |
Potassium 1860.3mg | 49 % | |
Total Carbohydrate 64.2g | 19 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 58.5g | ||
Protein 94.9g | 136 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1101
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