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 degree F.
oven for 15 minutes.
- Cover roast with foil.
Decrease oven temperature to 350 degrees F and continue roasting
for about 45 minutes or until internal temperature reaches 155
to 160 degrees F.
- 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, The Other White Meat.
