I love this roast recipe because it is simple but definitely has the wow-factor to impress a crowd. With the world’s easiest pan gravy and a few small flourishes, this stuffed pork dish is the dinner upgrade you’ve been looking for. The bacon in the stuffing adds a lovely smokiness and the pomegranate seed garnish gives a pop of bright sweetness for the perfect balance of flavors. You can forget about trussing or tying the roast, I seal the seam with toothpicks and cook everything in one pan. It doesn’t get any more straightforward than this!
Kale and Bacon Stuffed Pork Roast
1 Lb pork roast
3 strips of bacon, chopped
1 shallot, chopped
2 cups of baby kale
1/2 cup of Panko breadcrumbs
1 cup plus 3 tablespoons of chicken stock, divided
1 tablespoon of butter
1 tablespoon of flour
Chopped parsley, for garnish
Pomegranate seeds, for garnish
9-10 toothpicks, soaked in water for 30 minutes
Make the stuffing first. Add a tablespoon of canola oil to a large skillet that is preheating over medium heat. Add the chopped bacon. Begin to render the fat and cook until the bacon just begins to brown, about 4 minutes.
Preheat your oven to 375° F.
Brown the roast on all sides, about 4 minutes per side. Turn the burner off and transfer the roast to the oven. Cook the roast for 30-40 minutes until the pork reaches an internal temperature of 145° F. Remove the pork from the skillet and set aside to rest.
To plate, cut the pork into slices that are about an inch in thickness. Arrange the pork on a plate or platter and spoon some gravy over the top. Sprinkle with parsley and pomegranate seeds and enjoy!