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RECIPE
Herbed Stuffed Pork Roast
Sauté Pan with lid and Helper Handle
Pork
Over 1 hour
8-10
RECIPE NOTES
Looking for a hearty main to feed a group? Look no further than our Herbed Stuffed Pork Roast. This recipe is great for holiday hosting or when entertaining friends and family, serving large portions.
This recipe calls for some knife skills, especially as it relates to butterflying the pork roast. Our Carving Knife simplifies this step, helping you carve up the roast with ease thanks to its long, thin blade. With your roast carved to perfection, the Stainless Steel Sauté Pan can be used to brown all sides of the pork roast before finishing it off in the oven.
Our Herbed Stuffed Pork Roast recipe is a great way to practice your knife skills in the kitchen, offering a delicious and hearty meal. Be sure to grab all the ingredients you’ll need on your next grocery run and follow the steps below! For smaller or larger portions, you can always adjust the size of the roast. Watch our video on how to prepare this delicious roast!
INSTRUCTIONS
Using a sharp knife, score the fat cap across the loin in ½ -inch (1.5cm) rows.
Sprinkle the pork with 2 Tbsp (30ml) of salt and rub into the fat cap. Refrigerate, uncovered for 2 hours. Remove from fridge, brush off salt and pat dry.
Preheat the oven to 375°F (190°C).
In a bowl, mix remaining salt, garlic, parsley, thyme, black pepper, lemon juice and zest and chili flakes.
Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat cap facing down toward the cutting board. Use a sharp knife, slice the roast open at about ½ inch (1.5cm) from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Spread the filling evenly across the pork, leaving a 1-inch (2.5cm) margin around the perimeter.
Starting with the short side, roll up tightly, jellyroll style, and secure the roast with kitchen string.
Heat a large sauté pan over medium heat and add oil. Add the roast and brown on all sides. Add wine, place pan in the oven and roast for 1 hour 30 minutes, or until the internal temperature reads 145°F (63°C) on an instant-read thermometer. Remove the roast from the oven and rest for a full 15 minutes before slicing and serving.
