Pesto-Crusted Pork Roast

We bought a pork roast the other day with the intent of trying it out in my infrared cooker.  I was preparing to use the infrared cooker but the cut of meat looked really good and I found this awesome looking recipe in Guy Fieri's cook book so I decided to prepare my pork roast traditionally, in an oven and roasting pan instead.  Aaron loves everything Guy Fieri. I can watch a couple Diners Drive-Ins and Dives and then I am done for awhile.  I went through the rest of Guy's cookbook today and found a couple of good recipes that I will try in the near future and share on my blog.

I was excited about this recipe because this is my first time preparing a cut of meat that has been "brined." The process is actually relatively simple and the meat wasn't overly salty, which I was afraid of.

I made Aaron mashed potatoes to eat with his pork roast and I had a salad with mine.  I love the pre-made salad packets.  I literally have to open a bag and my salad is ready to go, no washing, chopping, etc. required.  I don't know if it is just me who feels this way but sometimes by the time I have prepared the main dish, I don't want to cook any more. I prefer my sides to be quick and easy.

I would double the amount of vegetables that the recipe calls for, to put in the pan with the pork roast.  The pork was delicious, flavorful and moist, but in my opinion the vegetables stole the show because they soaked up all of the flavor as the meat roasted above them.  This is another example of setting the meat on vegetables instead of a rack when roasting (see my pot roast post). The recipe says to cook the meat b/w 2.5 and 3 hours but I checked my roast at 2 hours and it was done, so I recommend checking your temps periodically.  Make sure you have a gallon sized zip-lock for the brine and some kitchen twine for the roast. My local grocer didn't sell kitchen twine, so I asked the butcher and he cut me off a good section for free.  I have enough to use for the next time I need to "tie something up."

I am definitely making this one again.


PESTO-CRUSTED PORK ROAST
Ingredients


Brine
1/4 cup smashed garlic cloves
1/2 teaspoon red chili flakes
1 tablespoon black peppercorns
1/3 cup kosher salt

Pork
One 3 to 4 pound bone in pork loin (I used boneless)
1/2 cup prepared basil pesto (I used Classico brand that I bought at Frys)
2 teaspoons red chili flakes
1 teaspoon kosher salt plus extra for seasoning
1 tablespoon black pepper, plus extra for seasoning
1 onion, roughly chopped
1 cup cup of roughly chopped carrots
1/2 cup smashed garlic cloves
2 tablespoons olive oil


- Combine the brine ingredients in a resealable 1 gallon plastic bag(or large bowl)  filled 1/3 with water. Add the pork to the brine mixture and refrigerate for 2 to 3 hours (max 8 hours)
-Remove pork from brine and rinse under cool water, pat dry with paper towels
- Pre-heat oven at 350 degrees
- if using bone in pork roast, using sharp knife, slice between eye of loin and bottom of bone.
- combine pesto, chili flakes, minced garlic, salt and pepper. Mix well and spread mixture evenly on inside of loin.  Carefully roll the loin back up and fasten it with kitchen twine.
- In a large roasting pan, place, onions, carrots, and smashed garlic. Drizzle with olive oil and season with salt and pepper. Place pork roast on top of the veggies and "tent" the pan with heavy duty aluminum foil.  Roast between 2 1/2  to 3 hours or until meat thermometer in the middle of the meat registers bw 145 and 150 degrees
- pull meat out and let rest "tented" for 15 to 20 min
- remove kitchen twine and slice into 1 1/2 inch slices
- drizzle pan juices over the tops and serve with cooked vegetables.