Pesto Pork Roast

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!