1 3 pound pork loin
2 tsp. sea salt
1 tsp. black pepper
2 cups loosely packed fresh basil
1/3 cup pine nuts (Walnuts also work well.)
2 Tbsp. minced garlic
1/2 cup grated parmesan cheese
1/2 cup olive oil
1 tsp. salt
1 tsp. pepper
Begin by making the Homemade Pesto. Place all ingredients for pesto in a food processor or blender. Pulse until smooth, about 30 seconds. Set aside.
Preheat oven to 375 degrees. Using a very sharp carving knife, slice pork loin lengthwise to open it like a book. Do not slice all the way through. Open loin and fill with pesto sauce. Replace top of loin and tie it together with kitchen twine. (Chef's Note: If you don't have kitchen twine, use toothpicks to seal the loin shut. Remember to remove before serving.) Place stuffed pork loin in an 11 x 13 baking pan, fat side up. Season with salt and pepper. Roast pork for 75 minutes or until a meat thermometer reads 72 degrees Celsius. Remove from oven and allow pork to rest for 10 minutes before cutting. Serve with a fresh green salad and baked potatoes or rice.