Spinach and Basil Pesto Pork Roast

1. Pesto Ingredients: 1 cup firmly packed fresh spinach leaves, 1 cup firmly packed basil leaves, 1/2 cup olive oil, 5 cloves garlic, 1/4 cup grated parmesan cheese, 1/4 cup walnuts or almonds

2. For the pesto, place all ingredients except the oil in a blender. With the blender on high add the oil in a steady stream until all is liquified. Set aside.

3. Untie the roast so that there are now two pieces. Using a sharp boning knife or utility knife and starting approximately 1" from the end of the piece of roast, make a cut from one end to the other ending about 1" from the other end of the roast. Make the cut so that it is in about 1/2" from the edge and goes in a circular manner to the other edge of the roast. When the roast is finished cooking and you slice it, the cuts (which will be stuffed) make a circle inside each piece of roast--hope that helps see how to cut the roast. Make the cut on both halves of the roast.

4. Stuff the cuts with the pesto- use all the pesto. Retie the two halves of the roast together.

5. Mix together the honey, soy sauce, and garlic salt.

6. Line a baking pan with heavy duty foil--enough to cover the roast. Set the roast inside the foil--do not cover.

7. Place the roast under the broiler and baste with the honey-soy mixture. Broil the roast all around, turning as the outside becomes brown and forms a nice crust with the honey-soy baste.

8. After a nice golden brown crust has formed, turn off the broiler and set the oven on 325 degrees. Bring the foil up over the roast and seal. Cook at 325 degrees for 20 minutes per pound.

9. When done, remove from the oven and let sit, covered for about 15 minutes to set the juices.

10. To Serve: Remove from the pan and make slices about 3/4" thick. Set on a large serving platter keeping the slice together in a circle so that the stuffing forms the inner circle of each slice. Garnish with thin twisted slices of oranges and parsley. Ladle some of the pan drippings on each piece.