Pork Rib Roast with Parsley Pesto
Catherine Cappiello Pappas
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- 4 –5 lb. pork rib roast
- for the parsley pesto:
- 1 cup of italian parsley
- 2 inch piece of fresh ginger – peeled
- 1 tbs. sugar
- 3 - 4 cloves of garlic
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- for the pork rub:
- 2 tablespoons ground cumin
- 1 tsp. ground cloves
- 1 tsp. salt
- 1 tsp. curry
Place all of the above in a food processor and give a few good chops to a pesto-like consistency.
Carefully make a pocket where the pork separates easily and stuff with the pesto sauce.
For the Pork Rub:
Combine all of the above and rub all over the pork.
Preheat Oven 325 degrees:
Bake 20 – 25 minutes per pound or until the juices run clear.
Let the roast rest for 10 minutes before cutting.