Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this recipe is for you. You’ll also learn how to butterfly, stuff, and roll the pork roast of your dreams.
Note: Any cured meats will work in this roast, so feel free to try other options, like prosciutto, or finocchiona.
FOR THE ROAST, COMBINE:
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 kg center-cut pork loin roast, trimmed
- 170 grams thinly sliced smoked ham
- 3 cups shredded fontina (255grams)
- 1/2 cup grated Parmesan
- 2 tablespoons chopped fresh parsley
- 85 grams thinly sliced hard salami
- Olive oil
- Salt and black pepper
FOR THE SAUCE, WHISK:
- 1/3 cup honey
- 3 tablespoons Dijon mustard
For the roast – combine Dijon mustard and honey.
Roast by cutting it nearly in half lengthwise, starting on the side, then open the two halves like a book. Next, with knife parallel to roast, cut from the center outward, butterflying one of the halves, then repeat on the second half.
Follow the step by step guide with pictures below.
Butterflied roast between two sheets of plastic wrap to 1/2-inch thick with the smooth side of a meat mallet. Spread Dijon mixture over roast, leaving a 1/2-inch border.
Ham, fontina, Parmesan, parsley, and salami over the roast, leaving a 1/2-inch border.
4. Tightly roll
Roast, tie crosswise, at 1-inch intervals with kitchen string to secure, then tie lengthwise, twice, perpendicular to one another (strings will form a “×” on the ends of the roast). Rub roast with oil and season with salt and pepper.
5. Preheat oven to 400°.
Roast in a grill pan over high heat on three sides, 3 minutes per side; rotate roast to fourth side (seam side down), then transfer to oven and roast until a thermometer inserted into the thickest part registers 115–120°, 45–50 minutes. Transfer roast to a cutting board, tent with foil, and let it rest 15 minutes before slicing.
For the sauce – whisk together honey and Dijon. Serve roast with sauce. Complete the meal with Spicy Broccolini Orzo, Stone Fruit Salad, or Red Cabbage and Arugula Slaw, these side dishes pair perfectly with this pork roast.
How to Trim, Butterfly and Tie A Pork Roast?
Stuffed pork loin roasts are impressive, but they may be intimidating, it’s a process. Let us allay any fear or intimidation you may be feeling by breaking down the process for you to make it seem less daunting.
- You’ll start with a standard pork loin roast, which has a layer of silverskin under the fat cap. Silverskin gets tough and is difficult to chew if left on, so remove it.
- Next, you need to butterfly the roast and pound it so it’s uniformly thin. You’ll essentially cut the roast nearly in half, then cut the two halves nearly in half which helps the pork lay out flat. Then pound the butterflied roast to even out any thick portions.
- Stuffing the pork is next. Just lay the fillings on top, roll it up like a jelly roll, then tie the roast to secure it. The rest is pretty standard sear three sides on the stovetop and finish roasting it in the oven. This is when the magic happens.
- As the pork roasts, the fillings heat up and cheese starts to leak out the sides and turn crispy on the grill pan. This is one of the best parts about this roast…eating the gooey, crispy cheese from the bottom of the pan while the pork is resting. 😜
How to Butterfly?
- With knife parallel to the board, slice pork nearly in half, starting from the side, then open the roast like two halves of a book.
- Starting from the center, cut each side nearly in half, and open each half like a book. Take your time. Try to keep the thickness even.
How to tie pork roast?
Tying the pork roast is pretty simple. Start by tying it, crosswise, in the center, then alternate sides, tying in 1-inch intervals. Then, to secure the ends, tie the roast lengthwise, twice. Kitchen string should form a “×” on the ends. *We found the best way to tie the roast was to secure it with slip knots, but it won’t make or break this recipe.
We are hoping that you enjoyed cooking roasted pork today. If you have any questions let us know in the comments below, do share with your friends and follow us on social media.