Friday, January 30, 2009

Sun-Dried Tomato Pesto Stuffed Pork Loin with Balsamic Glaze and Root Veggies (Amy B)

4-5 carrots, peeled and cut into 2-inch pieces
1-2 lbs. fingerling potatoes (or new potatoes - if using newpotatoes, quarter before placing in the pan)
2 onions, cut into 1-inch slices
1 fennel bulb, cut into 1-inch slices (optional; I didn't use last night, but it really is delcious if you have it onhand)
1/4 C. butter, melted
2-3 Tbsp. olive oil
Salt and pepper

1 half pork loin (4 lbs. or so)
1 cup sun-dried tomato pesto (I always make my own, but store bought would be fine)
Salt and pepper
1/4 cup balsamic vinegar
2 Tbsp. dijon mustard
2 Tbsp. chopped fresh thyme

Directions for preparing veggies:

Preheat oven to 425 degrees.

Prepare veggies and place in large roasting pan. Drizzle with melted butter and olive oil; toss to coat. Season generously with salt and pepper. Place in oven for 15-20 minutes while you prepare the pork loin.

Directions for preparing roast:

Butterfly pork lengthwise 3/4 of the way through. With pork lying flat, spread pesto in the incision. Fold pork back in half and use butcher's twine to tie the roast back together. Season with salt and pepper. In a small bowl, combine vinegar, mustard and thyme.

Remove veggies from oven and give a good stir. Place the prepared pork loin on top of the vegetables and spoon vinegar mixture over the pork. Roast for anywhere from 45-60 minutes, depending on your personal preference. (We tend to eat our pork with just a slightly pink center, which really is safe with pork products nowadays, but it is also perfectly fine to cook until well-done. I cooked our roast last night for about 50 minutes.) Remove from oven and let roast rest 10 minutes before removing twine and carving into 1-inch slices. Goes great with a crusty baguette! :)

* Let me know if any of the above doesn't make sense. I've never written this out before, so some of it might not be terribly clear!

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