Pesto Pork Loin

• 3 -4 lbs pork loin
• 6 bay leaves
• 2 tablespoons minced garlic
• 1/4 cup white wine vinegar
• 2 tablespoons chopped fresh thyme
• 2 tablespoons seasoning salt
• 1/2 cup basil pesto

1. Spoon pesto into an ice cube tray and freeze for at least an hour. (Freezing pesto in ice cube trays and keeping the pesto cubes in freezer bags is a great way to store pesto and to have in off-season).
2. Preheat oven to 400Fu0b0.
3. Take a long knife and cut two holes, evenly spaced, into the loin.
4. Insert frozen pesto into the holes.
5. Lay out bay leaves on pan and place pork loin on top.
6. Rub loin with seasoning salt and spoon minced garlic over top.
7. Chop fresh thyme and add vinager in a pouring container.
8. Slowly pour a small amount onto the loin making sure not to cause the garlic to fall off.
9. Place in the oven, checking every 15 minutes and pouring more of the vinegar over the top.
10. Cook for 2 hours.

bay leaves, garlic, white wine vinegar, thyme, salt, basil pesto

Taken from www.food.com/recipe/pesto-pork-loin-209606 (may not work)