Moist and flavorful, this recipe takes
a bit to put together. Your guests will appreciate the effort.
Serve with pasta alfredo and steamed mix of vegetables.
Pesto Pork and Cabbage
- 1 (1 1/2-pound) boneless pork rib-end
roast
6 outer leaves from a large head of cabbage
2/3 cup purchased pesto
1/3 cup fine dry bread crumbs
2 teaspoons olive oil
1 (16-ounce) jar marinara or spaghetti sauce
- In large kettle or Dutch oven, cook cabbage
leaves in boiling water for about 2 minutes. Drain. Remove heavy
vein. On large piece of waxed paper, arrange cabbage leaves to
form a 10x10-inch rectangle.
- Stir together pesto and bread crumbs.
Spoon pesto mixture evenly over cabbage leaves leaving 1-inch
clear on edges. Place roast, rounded side down, on pesto layer.
Bring cabbage and pesto up and around pork roast. (Cabbage leaves
may not cover entire bottom of roast). Place bottom-side down
on heavy rack in roasting pan. Tuck in ends and sides. Brush
with olive oil.
- Bake in 400°F (205°C) oven for
15 minutes.
- Cover roast with foil. Decrease oven temperature
to 350°F (175°C) and continue roasting for about 45 minutes
or until internal temperature reaches 155°F to 160°F
(approximately 65°C to 70°C).
- Remove from oven; let stand 10 minutes.
Serves 6.
Tip: The remaining cabbage can be cut in
wedges, steamed and served with meat and sauce....or make into
coleslaw using your favorite recipe.
Nutrition Facts: Calories 414 calories
Protein 31 grams Fat 23 grams Sodium 607 milligrams Cholesterol
68 milligrams
Recipe provided courtesy of Pork, Be Inspired®.
