Pork Roast with Pesto Stuffing

• 1/2 cup croutons
• 1/2 cup basil pesto
• 1/4 cup sundried tomatoes
• 4 pounds pork loin

1. For stuffing, combine croutons, pesto and tomatoes.
2. Set aside.
3. Place roast, rib side down, on a cutting surface.
4. On the meaty side, cut a 3 1/2 inch long and 1 inch deep pocket above each rib, making 6 pockets total.
5. Spoon stuffinginto pockets.
6. Place roast, rib side down, in a shallow roasting pan.
7. Sprinkle with a little salt and pepper.
8. Insert a meat thermometer into the thickest part of the roast, making sure the bulb doesn't touch the bone.
9. Roast in a 325F (160C).
10. oven for 3 1/2 to 2 1/4 hours.
11. Cover loosely with foil after 1 hour to prevent overbrowning.
12. For easier carving, let roast stand, covered, for 15 minutes.
13. If available, use fennel bulb tops to line serving platter.

croutons, basil pesto, tomatoes, pork loin

Taken from recipeland.com/recipe/v/pork-roast-pesto-stuffing-44131 (may not work)