Kale and Bacon Stuffed Pork Roast

 

Stuffed_Pork_Recipe_FO_19I 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
Serves 4-6

Ingredients
1 Lb pork roast
Canola oil
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

Directions

Stuffed_Pork_Recipe_FO_1Make 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.

Stuffed_Pork_Recipe_FO_3Add in the chopped shallot and cook, stirring occasionally, until the bacon is browned and the shallots are translucent, about 3 minutes.

Stuffed_Pork_Recipe_FO_4Add in the kale and toss to combine. Cook until the kale just begins to wilt. This will take about 2 minutes.

Stuffed_Pork_Recipe_FO_5Add the breadcrumbs and 3 tablespoons of the chicken stock. Stir to combine.

Stuffed_Pork_Recipe_FO_6Cook for another 3-5 minutes and then remove from heat. Take stuffing out of pan and set aside.

Stuffed_Pork_Recipe_FO_7While the stuffing cools prepare the pork.

Stuffed_Pork_Recipe_FO_8To butterfly the pork, run your knife across the roast lengthwise, slicing until you have almost reached the bottom but don’t cut through. Open the pork like a book.

Stuffed_Pork_Recipe_FO_9Place the pork between two pieces of plastic wrap and use a rolling pin to flatten the meat out until it is an inch in thickness.

Stuffed_Pork_Recipe_FO_10Remove the top layer of plastic and cover the pork with the stuffing.

Stuffed_Pork_Recipe_FO_11Working from left to right, roll the pork like a scroll. If the stuffing starts to ooze out just stuff it back in.

Stuffed_Pork_Recipe_FO_12Secure the seams with the toothpicks.

Preheat your oven to 375° F.

Stuffed_Pork_Recipe_FO_13Coat the bottom of the large skillet with canola oil and heat over high heat. When the oil starts to glisten add the pork roast seam side up.

Stuffed_Pork_Recipe_FO_14Brown 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.

Stuffed_Pork_Recipe_FO_15To make the gravy, return the skillet to a burner over medium high heat. Add the butter and the flour.

Stuffed_Pork_Recipe_FO_16Cook, while whisking, until the butter and flour are combined and the mixture starts to bubble.

Stuffed_Pork_Recipe_FO_17While whisking, add 1 cup of chicken stock to the butter and flour. Whisk until the stock is fully incorporated. Turn the heat up to high and bring the gravy to a boil.

Stuffed_Pork_Recipe_FO_18Reduce the heat to a simmer and cook while whisking until the gravy thickens slightly, about 5 minutes. Remove from heat and strain into a bowl.

Stuffed_Pork_Recipe_FO_19To 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!

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2 Comments

  1. Hi Kaitlin! It was wonderful to meet you at the shower yesterday, and now I’m all signed up with FarmerOwned and your blog. I intend to make this pork recipe THIS WEEK, love the way you take photos to accompany the directions. Thank you! Anne

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