Directions:
- For pesto, in a blender, combine 1/4 cup oil, basil, 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 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.
- Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°.
- Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 962.97 Kcal (4032 kJ) | ||
| Calories from fat | 440.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.96g | 75% | |
|---|---|---|---|
| Cholesterol | 340.11mg | 113% | |
| Sodium | 753.26mg | 31% | |
| Potassium | 1375.52mg | 29% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 111.31g | 223% | |
| Vitamin C | 19.4mg | 32% | |
| Iron | 4.4mg | 24% | |
| Calcium | 312mg | 31% | |
| Amount Per 100 g | |||
| Calories | 181.33 Kcal (759 kJ) | ||
| Calories from fat | 82.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 75% | |
|---|---|---|---|
| Cholesterol | 64.04mg | 113% | |
| Sodium | 141.84mg | 31% | |
| Potassium | 259.01mg | 29% | |
| Total Carbs | 1.87g | 3% | |
| Sugars | 0.74g | 16% | |
| Dietary Fiber | 0.33g | 7% | |
| Protein | 20.96g | 223% | |
| Vitamin C | 3.7mg | 32% | |
| Iron | 0.8mg | 24% | |
| Calcium | 58.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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