Parmesan Stuffed Pork Roast

45 minutes Prep Time
1 hour
13 minutes Cook Time
6 Servings

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.

Ingredients

  • Pork and Stuffing
  • 2-2 1/2 pounds pork loin

  • 1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz OR

  • 1 (14.5 ounce) can Red Gold® Diced Tomatoes with Basil, Garlic & Oregano 14.5 oz

  • 1/2 cup grated Parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • 1/3 cup Italian bread crumbs
  • 2 tablespoons olive oil
  • 1/2 tablespoon kosher salt
  • 1/4 tablespoon freshly ground black pepper
  • Crust
  • 1/3 cup Parmesan cheese
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon dried basil
  • 1 garlic, finely chopped
  • 1 tablespoon olive oil
  • 1/8 teaspoon freshly ground black pepper
  • Sauce
  • 2 tablespoons olive oil
  • 1 large carrot, finely minced
  • 1/2 medium onion, finely minced
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1/2 teaspoon sugar, optional
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

  • 1 (15 ounce) can Red Gold® Canned Tomato Puree 15 oz

Instructions

Step one

Preheat oven to 350º F.

Step two

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.

Step three

Season the pork on both sides with salt and pepper.

Step four

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.

Step five

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.

Step six

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.

Step seven

In a small bowl combine the crust ingredients.

Step eight

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 8×8 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.

Step nine

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.

Step ten

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.

Step eleven

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.

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