- 1/4 cup + 2 Tbsp. olive oil, divided
- 2 cups loosely packed basil leaves
- 1/2 cup grated Parmesan cheese
- 4 garlic cloves, peeled
- 12 plum tomatoes
- 1 1/2 tsp. pepper, divided
- 1 tsp. kosher salt, divided
- 1 bone-in pork loin roast
- 1 package egg noodles
For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside. Cut each tomato into four slices; place in a greased shallow roasting pan. Sprinkle with 1 tsp. pepper and 1/2 tsp. salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.
Bake, uncovered, at 350 degrees F for 1 1/2-2 hours or until a meat thermometer reads 160 degrees. Remove roast and keep warm. Let stand 10 minutes before slicing. Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to the noodles; add the reserved pesto and toss to coat. Serve with the pork. Yield: 6-8 servings.
By Robin from Washington, IA