This delectable pork roast is succulent and full of flavor. The pork itself is incredibly tender and juicy, and the pesto veining adds the perfect hint of garlic and herbs. Whether served as the centerpiece of an Italian dinner, or as a simple Sunday roast, this pesto veined pork roast is sure to be a hit.
Note: You can ask your butcher to slice it open so it lays flat if you aren’t comfortable doing it yourself. They’ll cut 1/3 of the way down from the top and then on the
Ingredients
5lb Boston butt pork roast
3/4 cups pesto
1 cup white wine
kosher salt
ground black pepper
Method
Preheat oven to 325 degrees.
Make a cut 4/5 of the way through pork roast 1/3 of the way down from the top. Flip roast open and spread with 1/2 of the pesto then fold back closed.
Flip the roast over and from the opposite side make another cut 4/5 of the way through 1/3 of the way down from the top. Spread the rest of the pesto on your new fold and then flip closed.
Tie the roast closed with kitchen twine around the roast and then lengthwise.
Place the roast on a wire rack, fat side up, in a roasting pan.
Drizzle with olive oil and then salt and pepper.
Bake for 4 – 4 1/2 hours until cooked through and very tender. After 30 minutes, pour the wine over the roast and baste every 30-40 minutes.
Remove from oven, let rest for 20 minutes, remove the twine and then cut into 1/2 inch slices and serve.
