Parmesan Stuffed Pork Roast
A stunner of a dish that tastes even more delicious than it is pretty to serve. This lean pork roast is stuffed with a savory Parmesan stuffing, topped with a sweet and savory crust and covered in a delicious red sauce. The perfect meal for Sunday Supper or a holiday dinner menu.
Pork and Stuffing2-2 1/2 pounds pork loin1/2 cup grated Parmesan cheese1 1/2 teaspoons Italian seasoning1/3 cup Italian bread crumbs2 tablespoons olive oil1/2 tablespoon kosher salt1/4 tablespoon freshly ground black pepper
Crust1/3 cup Parmesan cheese2 tablespoons honey1 tablespoon soy sauce1 tablespoon dried basil1 garlic, finely chopped1 tablespoon olive oil1/8 teaspoon freshly ground black pepper
Sauce2 tablespoons olive oil1 large carrot, finely minced1/2 medium onion, finely minced3 garlic cloves, minced1/2 cup white wine1/2 teaspoon sugar, optional1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper
- Preheat oven to 350º F.
- Place the pork loin on a cutting board, fat side down. Using a sharp chef's or slicing knife, cut lengthwise down the center of the meat. Do not cut all the way through, leave about a half inch uncut along the bottom to hold the loin together. It is important that you do not cut the loin in half or all the way through. Lay the loin open like a book. At the V (like the inside of an opened book), place your knife so that the blade is perpendicular to your first cut. Using shallow cuts, cut down the left side of the loin maintaining a ½ to ¾ inch thickness and unroll the meat as you cut. Repeat the same cut on the right side of the loin using shallow cuts and unrolling the meat. The pork loin should be flat and fully opened. If you need to even the thickness you can cover the pork with plastic wrap and pound thicker spots using a meat mallet. If you need visual instructions to a quick Google search on "how to cut a pork loin for stuffing", you'll find videos, images and blogs on how to make this cut.
- Season the pork on both sides with salt and pepper.
- In a small bowl combine the ingredients for the stuffing. Spread the stuffing evenly over the pork. Roll up gently, being careful not to squeeze the filling out the ends. Using butchers twine, tie the roll in 4 to 5 places to hold the roll together.
- In a medium to large nonstick skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the pork, fat side down and sear 3 to 4 minutes. Turn and sear the bottom side for about 3 minutes. Remove from the pan and set aside.
- To make the sauce, in the same pan, add another 2 tablespoons of olive oil and heat. Add the onion, carrot and garlic and cook for 3-4 minutes. Add the wine to deglaze the pan, cook 2 to 3 minutes, scraping up any brown bits on the bottom of the pan, and slightly reduce over medium heat. Add the tomato puree and simmer gently for 2 to 3 minutes and remove from heat.
- In a small bowl combine the crust ingredients.
- Pour the sauce you have set aside into a baking dish (the size will depend on how large of a roll you have, but an 8x8 baking dish should work). Place the seared and stuffed pork loin on top of the sauce along with any juices from the plate. Spread 1/2 of the crust over the top of the roll and down the sides, patting gently to make sure it sticks to the meat. Place in the preheated oven and cook for 30 minutes.
- Remove the pork from the oven and carefully add the remaining crust mixture over the top and again gently pat if needed to make it adhere to the loin. Put the meat back in the oven and bake an additional 30 minutes or until a meat thermometer reads 150º F to 155º F. Remove from the oven and let the meat rest for 5 to 10 minutes.
- Place the meat onto a cutting board. Pour the sauce and anything in the bottom of the baking dish into a small sauce pan and mix well. Over medium heat reduce the sauce to get a thicker sauce consistency. Taste and season as needed with salt and pepper.
- Cut the twine and slice the roast. Place the slices on a platter and pour the reduce sauce over the meat. Serve with additional sauce for passing.