Ingredients
1/4 cup plus 2 tablespoons olive oil, divided2 cups loosely packed basil leaves1/2 cup grated Parmesan cheese4 garlic cloves, peeled12 plum tomatoes1-1/2 teaspoons pepper, divided1 teaspoon kosher salt, divided1 bone-in pork loin roast (4 to 5 pounds)1 package (16 ounces) egg noodles
Preparation
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 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.
