This pork roast of Hasselback is an elegant dinner that seems impressive but it is easy to prepare with pork loin full of bacon, mushrooms, fresh herbs, and spices. This pork dish is perfect for holidays or any night of the week!
This pork roast of Hasselback is a special roast that I do for the holidays together with cannelloni in the oven or lasagna and nougat. To tell the truth, it took me a long time to get used to not having roast turkey in the holiday menu!
Why you will love this Hasselback pork loin?
- Unique and festive: This recipe for stuffed pork roast is both elegant and impressive, despite being a tasty and juicy main dish for Sunday dinners or holidays!
- Simple ingredients: This dish of food pork comfort uses simple ingredients that packet maximum flavor. Your family and guests will love!
Ingredients:
- Pork light: Pork loin is different from pork fillet, so be sure to choose the right pork cut.
- Slices mushrooms: You will need 4 cups of sliced mushrooms. I like baby bella mushrooms.
- Olive oil: to drizzle oil in the pan.
- Spices: Salt, black pepper and dry oregano.
- Fresh herbs and garlic: Chopped rosemary, fresh parsley and fresh garlic cloves.
- Bacon: It adds a depth of flavor with its salty taste.
How to prepare pork roast stuffed with Hasselback
In a medium pan add olive oil, sliced mushrooms, salt, pepper, oregano, rosemary, parsley and garlic.
See complete recipe and instructions below.
Using a very sharp knife, it creates about 6, slices in pork loin, then place a slice of bacon between each slice and divide the mushroom mixture between the 6 slices. Insert the wooden skewers through the meat to keep it in place.
Sprinkle the remaining oil on the pan, place the pork stuffed on the pan and sprinkle with more oregano, a little salt and pepper and a sprig of rosemary, cook until the end. Rest for a few minutes before slicing and serving.
Tips and variants
- Instead of bacon, you can use Italian cured meat (pancetta).
- For a variation of filling, try thin of onions instead of the mushrooms.
- Spinach, garlic, feta and dried tomatoes are another popular way to fill roast pork.
- When cutting the roast pork to fill it, be careful not to cut it all the way.
- If you have problems pushing the filling between the sliced pork loin, using a knife can help.
- Avoid cooking the meat too much so that it remains tender and juicy. I like to remove it from the oven when the internal pork temperature reaches 155 ° F.
Serve suggestions
I love to serve this baked pork roast with roasted rosemary potatoes in the oven and Italian roasted vegetables or Italian roasted zucchini and potatoes. Other outlines that we like include a simple salad, brussels and green beans.
If you really love Hasselback cooking style, parmesan and potatoes would also combine well with this Italian stuffed pork roast!
What does Hasselback refers to the kitchen?
Hasselback in the kitchen refers to the cooking style in which potatoes or other foods such as meat are cut almost to the bottom, then stuffed with garlic, herbs, cheese or other tasty fillings. This method of stratification was introduced for the first time in a restaurant in Sweden called Hasselback.
Other recipes of main dishes
This pork roast of Hasselback creates the perfect dinner for Sunday’s family or guests for roast dinner, serve with a delicious side dish and have fun. Enjoy your meal!
- 2 pound Pork
- 4 cups Sliced mushrooms
- 4 spoons olive oil – divided
- ¼ teaspoon salt
- pepper to taste
- 1 teaspoon oregano
- 1-2 spoons Chopped rosemary
- 1 table spoon Chop fresh parsley
- 1 clove chopped garlic
- 6 Thin sliced bacon
- Pre-heat the oven to 425f / 215c.
- In a medium pan add 2 tablespoons of olive oil, mushrooms, salt, pepper, oregano, rosemary, parsley and garlic, brown for about 10-15 minutes.
- Make a sliced about 6 inches in the pork loin, make sure not to cut to the bottom, place 1 slice of bacon between each slice and divide the mixture of mushrooms between the 6 slices. Insert 3 long wooden skewers through the meat to keep it in place.
- Sprinkle some oil on the pan, place the pork stuffed on the pan and sprinkle with more oregano, a little salt and pepper and a sprig of rosemary, bake for about 50-60 minutes or use the meat thermometer to check the meat 155-160 ° F. Leave to sit 5-10 minutes before slicing and serving. Enjoy!
What are the best mushrooms to use?
Cremini (baby bella) or buttons mushrooms are ideal for their flavor and size.
Can I use pork fillet instead of pork loin?
Even if I haven’t tested this, it would probably work. The pork fillet is a lean cut of meat from a different area of the pig, so a Hasselback pork fillet will cook faster, so be sure to reduce time and control it frequently. I would also recommend using two pieces of pork fillet.
Can I prepare it in advance?
Yes, assemble and fill the pork roast as indicated, then cover and refrigerate up to a day. When it is ready to roast, remove the stuffed pork roast from the refrigerator and bring to room temperature. Proceed as directed.
Storage
Keep the leftovers in an airtight container in the refrigerator for a maximum of 4 days. In order for the meat to remain tender, warm gently for a short period of time.
