Pork

Meat Lovers Pork Roast

You may ask what made me decide to make this meaty behemoth?

My brother in law Bill

Now let me give you some back ground, as far as carnivores go he may be the Alpha male on the food chain.  Truthfully, he takes a vitamin in the morning and says “Yep, veggies and fruits are good for the day.”

When Bill is coming for dinner I like to find a wow factor as far as meats go which inspired me to make a pork roast that left no meat stone unturned

Welcome the Meat Lovers Pork Roast!

Lets start with the stuffing

You will need 1 large onion, 1 apple, 3 garlic cloves, 5 sausage links, sweet or hot (I used hot), 1/4 cup of bread crumbs, 1/4 cup grated parmesan cheese and some chopped fresh parsley

Yeah I know, I snuck an apple in (don’t tell Bill), but this will balance some of the richness of the sausage and pork

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Peel your onions, apples and garlic and give them a nice chop

Heat 2 tablespoons of olive oil over medium heat and add the onions, apples and garlic, cooking for 8-10 minutes or until they are soft

Remove the sausage from their casings and add into the pan

Cook for around 8-10 minutes, breaking up the sausage as it cooks, until nice and browned

Remove from heat and add in your breadcrumb, grated parmesan cheese and parsley

Fold together to combine, the cheese and breadcrumb will help bind the mixture

Next I have a 4-5 pound loin pork roast that I have filleted open

You can ask your butcher to do this or click on our link below

Show me how to let a pork roast

I’m going to place the sausage filling on the meat side of the fillet

Now it’s time to roll

You want to start with the side of the pork that has the least fat so that when the roll is finished the fat cap is back on top the way it was before the roast was filleted

Now I bet your saying okay, nice, but what makes this a Meat Lovers Pork Roast?

Well we are not done yet

I measured the roast end to end and it came out to around 9 inches long

So 1 cut about 9 lengths of butcher string and laid them on a cutting board about an inch apart

I topped the strings with 2 sprigs of fresh rosemary

Now for the wow part

I layer about 9-10 slices of prosciutto over the strings and rosemary

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Next place your pork roast, fat cap side down in the center of all that lovely prosciutto

Then start pulling the string and prosciutto up and tie them off

I also added 1 extra piece of butcher string lengthwise to hold the ends in (not pictured here)

When you flip this bad boy over you will love what you see

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I’m cooking this in my rotisserie

If using your oven, preheat to 350 F, and place in a roasting pan with a rack (you can also place it on a bed of veggies, like carrots, onions and celery)

Cook for 45 minutes to an hour, or until a thermometer inserted in the center reads 145 F

Remove from the oven and let rest for 10-15 minutes, remove the strings before slicing

Now before you look at this next picture, let me apologize up front if I made you quit your vegetarian or vegan diet

This was not my true intent

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Slice and serve with, well, does that even matter?

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Enjoy!!!

Simply Sundays! ~ Meat Lovers Pork Roast

  • Servings: 8-10
  • Time: Prep 30 Min, Cook 45 Min
  • Difficulty: Medium
  • Print

Ingredients

4 -5 pound pork roast

1 pound of Italian sausage (around 5-6 links)

 1 large onion

1 apple

3 garlic cloves

1/4 cup of bread crumbs

1/4 cup of grated parmesan

2 tablespoons of fresh parsley

2 sprigs of fresh rosemary

1/2 pound of thinly sliced prosciutto

Peel your onions, apples and garlic and give them a nice chop.  Heat 2 tablespoons of olive oil over medium heat and add the onions, apples and garlic, cooking for 8-10 minutes or until they are soft

Remove the sausage from their casings and add into the pan.  Cook for around 8-10 minutes, breaking up the sausage as it cooks, until nice and browned.  Remove from heat and add in your breadcrumb, grated parmesan cheese and parsley. Fold together to combine, the cheese and breadcrumb will help bind the mixture

Fillet your pork roast, or have a butcher do this.  Place your sausage mixture on the meat side of the fillet.  Start rolling your roast from the the side of the pork that has the least fat so that when the roll is finished the fat cap is back on top the way it was before the roast was filleted

Lay butcher string out on a cutting board and top with the rosemary sprigs.  Next top the strings with the sliced prosciutto.  Place the pork roast fat cap side down in the middle of the prosciutto.  Pull the strings and prosciutto up and tie them.

Preheat your oven to 350 F and roast the pork for 45 minutes to an hour, or until a thermometer inserted in the center reads 145 F.  Remove from the oven and let rest for 10-15 minutes.  Cut and discard the strings.  Slice and serve

Tools used to make this recipe

Simply Bamboo Cutting Board

Lodge Cast Iron Pan

© Simply Sundays 2016
All rights reserved

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