Pesto Pork and Cabbage

Pesto Pork and Cabbage

1 1/2 pounds Chef’s Prime (boneless pork rib-end roast)
6 outer leaves from a large head of cabbage
2/3 cup purchased pesto
1/3 cup fine dry bread crumbs
2 teaspoons olive oil
1 16-ounce jar marinara or spaghetti sauce

In large kettle or Dutch oven, cook cabbage leaves in boiling water for about 2 minutes. Drain. Remove heavy vein. On large piece of waxed paper, arrange cabbage leaves to form a 10 × 10-inch rectangle.

Stir together pesto and bread crumbs. Spoon pesto mixture evenly over cabbage leaves leaving 1-inch clear on edges. Place roast, rounded side down, on pesto layer. Bring cabbage and pesto up and around pork roast. (Cabbage leaves may not cover entire bottom of roast.) Place bottom-side down on heavy rack in roasting pan. Tuck in ends and sides. Brush with olive oil. Bake in 400ºF oven for 15 minutes. Cover roast with foil. Continue roasting for about 45 minutes or until internal temperature reaches 155-160ºF. Remove from oven; let stand 10 minutes.

NOTES : Tip: The remaining cabbage can be cut in wedges, steamed and served with meat and sauce…or make into coleslaw using your favorite recipe.