RECIPE

Stuffed Pork Roast with Winter Vegetables and Cranberries

Name: Stuffed Pork Roast with Winter Vegetables and Cranberries
Cook time: 2 h
Yield: 8-10

Recipe Created For

Shallow Dutch Oven

Main Course

Pork

Cook Time

Over 2 hours

Serving Size

8-10

Cook Mode

INGREDIENTS

Stuffing

5 thick slices bacon, diced
1 small onion, finely chopped
1 tbsp (15 ml) olive oil
1 apple, cored and diced
¼ cup (60 ml) natural apple juice
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) finely chopped thyme leaves
1 tbsp (15 ml) finely chopped sage leaves
2 cups (500 ml) breadcrumbs

Pork

1 boneless pork loin roast, about 4 lb (1.8 kg), butterflied (see note)
10 to 12 thick slices bacon
1 tbsp (15 ml) olive oil
1 large sweet onion, cut into wedges ¾ inch (2 cm) thick
2 thyme sprigs
½ cup (125 ml) chicken stock
¼ cup (60 ml) natural apple juice

Roasted Vegetables

2 lb (900 g) Nantes carrots, peeled and cut into pieces 1 inch (2.5 cm) long
2 delicata or 1 acorn squash, seeded and cut into wedges ¾ inch (2 cm) thick
1 large red onion, cut into wedges ¾ inch (2 cm) thick
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) finely chopped thyme leaves
1 tbsp (15 ml) finely chopped sage leaves
1 cup (250 ml) fresh or frozen cranberries

EQUIPMENT

As soon as they enter the dining room, all eyes will be fixed on your holiday feast. Relax and enjoy this joyful moment as you serve your roast in style and elegance. This classic dish is one they will cherish, almost as much as the chef who made it.

INGREDIENTS

Stuffing

5 thick slices bacon, diced
1 small onion, finely chopped
1 tbsp (15 ml) olive oil
1 apple, cored and diced
¼ cup (60 ml) natural apple juice
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) finely chopped thyme leaves
1 tbsp (15 ml) finely chopped sage leaves
2 cups (500 ml) breadcrumbs

Pork

1 boneless pork loin roast, about 4 lb (1.8 kg), butterflied (see note)
10 to 12 thick slices bacon
1 tbsp (15 ml) olive oil
1 large sweet onion, cut into wedges ¾ inch (2 cm) thick
2 thyme sprigs
½ cup (125 ml) chicken stock
¼ cup (60 ml) natural apple juice

Roasted Vegetables

2 lb (900 g) Nantes carrots, peeled and cut into pieces 1 inch (2.5 cm) long
2 delicata or 1 acorn squash, seeded and cut into wedges ¾ inch (2 cm) thick
1 large red onion, cut into wedges ¾ inch (2 cm) thick
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) finely chopped thyme leaves
1 tbsp (15 ml) finely chopped sage leaves
1 cup (250 ml) fresh or frozen cranberries

EQUIPMENT

INSTRUCTIONS

Stuffing

In a Skillet over medium heat-high, cook the bacon and onion in the oil until golden. Add the remaining ingredients except the breadcrumbs. Season with salt and pepper. Cook until the apples are tender and the liquid has evaporated, about 5 minutes. Transfer the stuffing to a bowl and let cool. Stir the breadcrumbs into the cooled stuffing.

Pork

While the stuffing is cooling, on a work surface, cut away any excess fat from the roast, leaving behind only a thin layer. Season all over with salt and pepper. Place the roast fat-side down and open it up flat. Let the roast sit out for at least 30 minutes at room temperature.

Preheat the oven to 375°F (190°C).

Spread the cooled filling over the inside of the roast. Tightly roll the roast up around the filling. Place fat-side up.

Cover each end of the roast with 2 bacon slices to hold in the filling, cutting them to fit as needed. Lay the remaining bacon over the top of the roast, letting the slices overlap slightly and tucking the ends under the roast. Secure the bacon to the roast with butcher’s twine.

In a 6.2L Shallow Dutch Ovenover medium-high heat, sear the roast all over in the oil to brown the bacon. Arrange the roast, bacon-side up, in the French Oven. Place the sweet onion and thyme sprigs around the roast. Pour in the chicken stock and apple juice. Bake in the oven for 30 minutes.

Remove the pot from the oven. Baste the pork with the cooking juices. Continue to roast for 30 minutes, basting half way through, or until the pork reaches an internal temperature of 140°F (60°C).

Roasted Vegetables

Meanwhile, in a Rectangular Roaster, toss the vegetables with the oil and herbs. Season with salt and pepper. Spread the vegetables out in the Roaster. Bake at the same time as the pork, stirring occasionally, for 30 minutes. Stir the cranberries into the vegetables. Continue to bake for 30 minutes, basting once with the pork juices, or until the vegetables are fork tender.

Remove the pork from the oven, transfer to a plate and let rest for 15 minutes. Transfer the cooked vegetables to the Shallow French Oven.

On a work surface, remove the butcher’s twine and slice the roast. Return the sliced pork to the French Oven and serve with the vegetables at the centre of the table.

Note

You can ask your butcher to butterfly the pork roast for you. To do it yourself: Using a Chef’s Knife, make an incision down the length of the pork going about halfway through. Turn the knife horizontally and make small incisions towards the right and then to the left of the roast to be able to open it up flat like a book. It should be an even thickness all the way along. If not, pound with a meat mallet to even it out.