Pork Roast with Crispy Pancetta, Apple, Butternut Squash, and Sage Stuffing
I love stuffed pork roasts, and this dish is easy enough to make on a weeknight but fancy enough for a dinner party. I make the stuffing with bread, but cooked brown rice would work very well too.
I love stuffed pork roasts, and this dish is easy enough to make on a weeknight but fancy enough for a dinner party. I make the stuffing with bread, but cooked brown rice would work very well too.
- 1 tablespoon salt
- 1 clove garlic crushed
- 1 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon garlic salt
- 1 tablespoon pepper
- 1 onion chopped finely
- 1 celery rib chopped
- 1 apple peeled and chopped
- 2 tablespoons fresh thyme leaves
- 4 ounces diced pancetta or bacon
- 10 fresh sage leaves chopped
- 1 cup peeled and diced butternut sqaush
- 2 slices toasted wheat bread cut into cubes
- 3 pounds boneless pork loin roast
- 4 apples, cored, skin-on, sliced thickly
- 2 onions peeled and sliced thickly
- Carbohydrate 13.0334587837796 g
- Cholesterol 262.195502133333 mg
- Fat 40.5632132026654 g
- Fiber 2.40240951450881 g
- Protein 87.4079242316864 g
- Saturated Fat 12.2614903967251 g
- Serving Size 1 1 Serving (554g)
- Sodium 954.834271852804 mg
- Sugar 10.6310492692708 g
- Trans Fat 3.53875811563605 g
- Calories 771 calories
Step-by-step
- Stuffing: fry pancetta cubes until crispy. Remove from pan, leaving the fat in the pan. Set aside.
- Saute the onion and celery in the pancetta fat. Add the garlic, sage and thyme. Add the butternut squash and continue to cook until the squash is slightly softened. Add the bread cubes, apples, and crispy pancetta. Stir to combine. Add salt and pepper to taste.
- Preheat oven to 400 degrees.
- To butterfly the pork roast, place it on a cutting board with the short end facing you. Hold the knife parallel to the cutting board and start along one long side. Cut about 1/2 inch above the bottom of roast. Continue slicing inward and open the roast like a book. Cover with plastic wrap and pound flat with a meat mallet.
- Sprinkle the roast with garlic salt. Put the stuffing all around the flattened roast, leaving about 1/2 inch free around the edges.
- Cut three 12 inch lengths of butcher's twine and place them under the roast at both ends and in the middle.
- Roll up the roast as tightly as possible and tie the twine around the roast to keep it together. Put in any stuffing mix that falls out during rolling. Trim off any excess twine.
- Core 4 apples. Cut them into thick slices and place in the bottom of the roasting pan. Cut the onions into thick slices and add them to the pan with the apples. Toss with honey, salt and pepper and add chicken broth.
- Place the pork roast on a rack above the apples. Roast at 400 degrees for 20 minutes, then lower the heat to 350 degrees and roast until the internal temperature of the pork reaches 145 degrees.
- When the roast is done, remove it to rest for 10 minutes. Stir the apples, onions and drippings and add salt and pepper to taste.
- Remove the twine and slice the roast. Serve with the apples and pan juices.
A Weeknight Treat Fit for a Dinner Party: My Stuffed Pork Roast Recipe
As a busy working mom, finding time to cook a delicious and impressive meal can feel like a Herculean task. Weeknights are often a whirlwind of school pickups, homework help, and the ever-present laundry pile. Yet, I believe that nourishing my family with a home-cooked meal shouldn't feel like a chore. It should be a source of comfort and connection. That’s why I’ve mastered the art of creating elegant, flavorful dishes that don't require hours in the kitchen. This stuffed pork roast is a prime example.
This recipe is a perfect blend of simplicity and sophistication. It's easily adaptable to a weeknight dinner, yet elegant enough to impress guests at a dinner party. The combination of tender pork, crispy pancetta, sweet apples, and earthy butternut squash creates a symphony of flavors. The sage-infused stuffing adds a warm, aromatic touch that elevates the dish to a whole new level. I’ve been perfecting this recipe for years, adapting it to suit my changing needs and preferences, and always ensuring it delivers a taste sensation.
The Magic of the Stuffing: The stuffing is what truly elevates this dish. I usually opt for toasted bread cubes, which provide a wonderful textural contrast to the tender pork and juicy apples. However, if I'm short on time or happen to have cooked brown rice on hand, it works just as beautifully. The pancetta, crisped to perfection, provides a delightful salty crunch and a rich layer of flavor. The butternut squash adds a subtle sweetness and creamy texture, while the sage and thyme offer a touch of herbaceous warmth.
The Ease of the Pork Roast: Butterflying the pork roast might sound intimidating, but it’s actually quite straightforward. This technique allows for even cooking and helps the stuffing to penetrate the meat more thoroughly. Plus, the pounding step is important for ensuring a thin, easily-rollable roast. Once stuffed, tied securely with butcher's twine, and placed on a bed of honey-glazed apples and onions, the pork roast goes into the oven to roast to perfection.
The Accompanying Elements: I've always found that the perfect meal is more than just the main dish; it's the whole experience. Therefore, the simple yet delicious bed of roasted apples and onions is an essential part of this recipe. The apples, roasted to a soft, caramelized sweetness, complement the richness of the pork perfectly. The onions, meanwhile, lend their savory notes to the ensemble. And the pan juices, oh my! They are the absolute essence of this dish, a concentrated burst of flavor that takes everything to a new height.
This stuffed pork roast is more than just a meal; it's a testament to the power of simple ingredients combined with a little bit of love and care. It's a recipe that has brought joy and satisfaction to my kitchen table, and I’m confident that it will do the same for yours. So go ahead, gather your ingredients, roll up your sleeves, and embark on a culinary adventure. This pork roast is sure to become a staple in your repertoire, a dish that speaks of warmth, comfort, and the simple elegance of good food shared with loved ones.
Ingredients List: A Quick Glance
For the Stuffing:
- 4 ounces diced pancetta or bacon
- 1 onion, chopped finely
- 1 celery rib, chopped
- 1 clove garlic, crushed
- 10 fresh sage leaves, chopped
- 2 tablespoons fresh thyme leaves
- 1 cup peeled and diced butternut squash
- 1 apple, peeled and chopped
- 2 slices toasted wheat bread, cut into cubes
- Salt and pepper to taste
For the Roast:
- 3 pounds boneless pork loin roast
- 1 tablespoon garlic salt
- Butcher's twine
For the Roasting Pan:
- 4 apples, cored, skin-on, sliced thickly
- 2 onions, peeled and sliced thickly
- 1 tablespoon honey
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 cup chicken broth
