Pork with Cocoa and Jalapeno Pesto

How about a great idea for a boring pork roast…Our Pork with Cocoa and Jalapeno Pesto definitely will step it up.  Roger has been at it again, busy in the kitchen coming up with some new recipes for me.  This was a big hit in our house.  I would just advise to watch with the spice in the pesto, cautiously add and taste it to make sure it is not too hot.  Mashed potatoes would be a good accompaniment to this.

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Pork with Cocoa and Jalapeno Pesto
  1. Rub Roast with Salt, Pepper and Cocoa. Put a little Olive Oil on bottom of baking dish and add Roast.
  2. Cook Roast 18 minutes a pound (a little less for convection ovens 14-15 a pound). Internal Temperature should be 155.
  3. Prepare Pesto by combining ingredients in a food processor
  4. When Roast is almost done (last 15 minutes) add 1 cup of water and 1 cup of white wine to bottom of pan.
  5. Let Roast sit for 10-15 minutes before slicing.
  6. While it is sitting begin gravy in a pan by adding 1 cup dripping from pan and 3 heaping Tablespoons of the pesto to a pan and bring to a boil, add ¼ cup tequila and boil 3-5 minutes .
  7. Slice Roast and serve with gravy and pesto.
  8. A great accompaniment to this dish is our corn fritter.
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