This is a recipe that my brilliant wife came up with after playing with something she found online. The pork is succulent and extremely flavorful. If you don't have pesto, the pork is still very flavorful without it. The original recipe didn't call for it. I want to note that sometimes my thermometer would read the pork to be done and it would come out pink. After taking temps in several places throughout the pork loin, and making sure the pesto is also at a 'done' temp, it resolved the problem. Also, don't try to attempt the pesto stuffing step with unfrozen pesto because it just makes a huge mess.