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Friday, June 11, 2010

Bacon, Apple and Herb Stuffed Pork Roast

Fresh herbs are now in season!  If you haven't planted any fresh herbs in your garden they are readily available in your supermarket.  Basil, oregano, thyme, rosemary and chives are some of the great herbs I like to grow in my garden.  I find that almost any combination of these work well with grilled meats.
In this recipe I used many of them to season a beautifully tender boneless pork rib roast.
Usually, pork roast is cooked whole and uncut. I have taken a few minutes to butterfly cut the roast so that it could hold a larger amount of stuffing which also creates a great presentation when cut.
  Pork also loves apples which were combined with bacon and garlic to create this wonderful stuffed and rolled roast .
Simple, fresh ingredients are the star in this recipe which can be grilled or roasted in the oven for spectacular mouthwatering results.


1  3-4 lb boneless pork rib roast butterfly cut and pounded flat(see photos)
1 apple, peeled and finely diced
4 slices of bacon, diced
1  Tbsp. each of  Basil, rosemary, thyme and oregano finely chopped
3 cloves of garlic, diced
Extra virgin olive oil, salt and pepper
1 tsp of paprika
Butcher's twine

Place pork on a cutting board and make a cut in the center, lengthwise  leaving about 1 inch uncut.
Now cut as if filleting one half of roast, slowly spreading meat open.

Repeat this step to other half of roast.

Now that roast is butterflied, cover with plastic wrap and pound with a mallet until completely flat and even.

Remove plastic wrap then cover entire roast with chopped herbs and garlic.

Now place diced bacon and apples on roast making sure to cover the whole surface.

Sprinkle with salt and pepper and begin tightly rolling roast.
Once roast is rolled , truss with butcher's twine or mesh, rub with olive oil and cover with more herbs, salt, pepper and paprika.
Wrap roast in foil or covered roasting pan and place in 300f oven or grill, roasting  for 1 1/2 hours
At this point remove cover or foil and roast/grill for 15 minutes.
Remove from heat, cover and rest meat for 15-20 minutes.
Place roast on cutting board and slice 1/2 inch thick and serve.
Serve with salad, rice or vegetables.

Feel free to use any ingredients you like to fill this beautifully presentable roast.

Prep time 1/2 hour
Cooking time 1 hr and 45 minutes

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