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Spinach and Basil Pesto Pork Roast

3-4 lbs boneless pork loin
2-3 tbs soy sauce
3 tbs honey
garlic salt to taste (optional)
spinach and basil pesto

Pesto
1 cup firmly packed fresh spinach leaves
1 cup firmly packed basil leaves
1/2 cup olive oil
5 cloves garlic
1/4 cup grated parmesan cheese
1/4 cup walnuts or almonds

For the pesto, place all ingredients except the oil in a blender.
With the blender on high add the oil in a steady stream until all
is liquified. Set aside.

Untie the roast so that there are now two pieces. Using a sharp
boning knife or utility knife and starting approximately 1" from
the end of the piece of roast, make a cut from one end to the other
ending about 1" from the other end of the roast. Make the cut so
that it is in about 1/2" from the edge and goes in a circular manner
to the other edge of the roast. When the roast is finished cooking
and you slice it, the cuts (which will be stuffed) make a circle
inside each piece of roast--hope that helps see how to cut the
roast.

Make the cut on both halves of the roast. Stuff the cuts with the
pesto- use all the pesto.

Retie the two halves of the roast together. Mix together the honey,
soy sauce, and garlic salt. Line a baking pan with heavy duty
foil--enough to cover the roast. Set the roast inside the foil--do
not cover. Place the roast under the broiler and baste with the
honey-soy mixture. Broil the roast all around, turning as the
outside becomes brown and forms a nice crust with the honey-soy
baste. After a nice golden brown crust has formed, turn off the
broiler and set the oven on 325 degrees. Bring the foil up over
the roast and seal. Cook at 325 degrees for 20 minutes per pound.
When done, remove from the oven and let sit, covered for about 15
minutes to set the juices.

To Serve: Remove from the pan and make slices about 3/4" thick.
Set on a large serving platter keeping the slice together in a
circle so that the stuffing forms the inner circle of each slice.
Garnish with thin twisted slices of oranges and parsley. Ladle
some of the pan drippings on each piece.


Terrific party menu to go with this roast

antipasto plate (veggies, pumpernickel bread with blue cheese/walnut butter,
roasted pimento peppers)
Sunday Soup
Tear Apart Garlic Bread
5 Leaf Salad (made with red leaf lettuce, green leaf lettuce, bib lettuce,
iceberg lettuce, and radiccio garnished with pepper rings and orange slices)
Pineapple Sorbet
Pork Roast
Asparagus Spears in Cashew Butter
Italian Roasted Potato Balls
Rose' Wine (Your choice)
French Vanilla Ice cream/chocolate mint cookies and mint syrup

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