Imagine cutting into a perfectly roasted pork dish that's bursting with vibrant Italian flavors, where every slice reveals a stunning pesto and sun-dried tomato stuffing that will make your dinner guests swoon. This Pork Roast with Pesto Stuffing isn't just another recipe—it's a culinary journey that transforms an ordinary cut of meat into a gourmet masterpiece that looks like it came straight from a high-end restaurant kitchen.
Prep Time: 25 mins
Cook Time: 2 hrs
Total Time: 2 hrs 25 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 pork roast (about 4-5 lbs)
- 1 cup pesto sauce
- 2 cups bread crumbs
- 1 cup mozzarella cheese, shredded
- 1 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
Instructions
- Remove the pork roast from the refrigerator 30 minutes before preparation to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 375°F (190°C). Place a rack in the center of the oven for optimal heat circulation.
- Using a sharp knife, create a butterfly cut in the pork roast by slicing horizontally through the center, being careful not to cut all the way through. Open the roast like a book.
- In a mixing bowl, combine pesto sauce, bread crumbs, shredded mozzarella, and chopped sun-dried tomatoes. Mix thoroughly to create the stuffing.
- Spread the pesto stuffing evenly across the opened surface of the pork roast, leaving a small border around the edges to prevent overflow during cooking.
- Carefully roll the roast back together, securing with kitchen twine at 2-inch intervals to maintain its shape during roasting.
- Season the exterior of the roast generously with salt and freshly ground black pepper.
- Place the roast in a large roasting pan, fat side up, to allow the fat to render and keep the meat moist.
- Roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Remove from the oven and let the roast rest for 15-20 minutes, which allows the juices to redistribute throughout the meat.
- Remove the kitchen twine, slice the roast into 1-inch thick portions, and serve hot with any remaining pan juices.
Tips
- Room Temperature Magic: Always let your pork roast sit out for 30 minutes before cooking to ensure even heat distribution and more tender meat.
- Butterfly Technique: Take your time when creating the butterfly cut. A sharp, steady knife and patience will help you create the perfect pocket for your delicious stuffing.
- Stuffing Secrets: Don't overstuff the roast. Leave a small border to prevent the filling from leaking out during cooking.
- Twine Technique: When tying the roast, ensure your kitchen twine is evenly spaced and tight enough to hold the shape but not compress the meat.
- Temperature is Key: Use a meat thermometer to hit that perfect 145°F internal temperature—this ensures juicy, perfectly cooked pork every time.
- Resting Ritual: Never skip the resting period! Those 15-20 minutes allow the juices to redistribute, guaranteeing a moist and flavorful roast.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 55g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 150mg
