Pesto-crusted pork loin roast from Meathead: The Science of Great Barbecue and Grilling (page 215) by Meathead Goldwyn and Greg Blonder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Roast brines 3 hours.

  • alex9179 on January 30, 2017

    Our result wasn't great. The pesto slid off the pork from all of the liquid released and pooled in the parchment. The roast didn't have a nice crust. It should be removed from the grill before 135 because it rose above the ideal, temp to keep it moist, while resting. Next time high heat until 130 and no extra brine (grocery store pork is pre-brined) or wrapping. It has potential.

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