The inspiration for this dish came from Julia Childs: MtAoFC some of the techniques and the ingredients are the same, but I combined a few things I liked and did not like from other recipes into this one, which produced the most juicy, tender, and flavorful pork roast we have ever had. Starting out with a lemon juice and herb marinade for an hour, then stuffed with a herb and parmesan bread crumb. Finally, added in some potatoes and onions while it roasted and it was amazing. The only thing I did not do was make a gravy out of the drippings. I was torn between doing it or not because I didn’t feel it really needed it. However, I did think the potatoes could have used a little something, so the recipe was altered to cut the potatoes into smaller pieces to absorb more flavor while roasting. This ended being a fairly healthy meal, considering some roast pork recipes that I researched required fat/lard or almost two sticks of butter, this ended up a healthy alternative without sacrificing flavor. With a side of baby broccoli tossed lightly in a lemon butter it rounded out perfectly with the slight lemon flavor in the roast.
Over all it was a lovely meal. I admit it was a bit time-consuming for a weekday meal, but it would make a lovely Sunday dinner with the family, or some friends and a few bottles of wine. I am a firm believer that food is better with friends and family around to enjoy it with you.
I did have to use more pots and pans then I would have liked. However, if you have big gallon or two gallon ziplock bag, and a dutch oven the last stage would be quite easier, just sear the roast off in the pan, then place it all in oven. Leaving you, unlike me with a lot less mess to clean up.
Lemon Juice and Herb Marinade
The following marinade is per pound of meat. 2lb Pork Loin Roast was used in this recipe.
- 1 tsp Kosher Salt
- 3 tbsp. Lemon Juice
- 3 tbsp. Olive Oil
- 1 Garlic Clove, minced
- 2 tbsp. Parsley, Chopped
- 1 tbsp. Thyme
- 1 Bay Leaf, chopped
Combine all the ingredients into a bowl and mix.
With a sharp knife, starting about an 1/2″ to 3/4″ from the base of your roast just above the fat, slice and roll out the pork to make a flat surface. Think of unrolling parchment paper. Trying to keep the meat at least 1/2″ to 3/4″ thick. Try and ensure an even filet of meat, this will help with uneven cooking times.
Place the meat in a 2 gallon ziplock bag or lay fat side down in a 9″x13″ casserole pan with lid. Pour the marinade over the meat, rub in lightly with hands. Press as much air as possible out of the ziplock bag and lay in the refrigerator fat side down for 30 minutes. After 30 min, flip the meat and rub the marinate into the meat if needed and let marinate, fat side up for 30 minutes. While the pork is in the second stage of Marinade. Make the stuffing and cut up the potatoes and onions.
Mustard and Parmesan Stuffing
- 1/2 c Shredded Parmesan
- 2 tsp. Herb de Provence
- 2 tsp. Parsley
- 1/2 c Bread Crumbs
- 1 small Shallot, minced
- 1 tbsp. Olive Oil
- 3 tbsp. Dijon Mustard
- 8 small Red Potatoes, cut in quarters
- 1 large White Onion, cut in large chunks
Combine the cheese, herbs, shallot, and breadcrumbs into a small bowl and slowly add olive oil. It should be enough to just moisten the crumbs to make the stuffing slightly sticky. If it is too dry, add a drizzle of olive oil to moisten. Adding no more than 1/4 tsp of olive oil at a time.
Arrange paper towels on a flat work surface about as long as your meat is (for me this was 14″ long) and triple up the towels. Lay 5 pieces of kitchen string each about 20″ long, the length of the paper towels this is to tie up the roast after it is stuffed and roasted.
After the pork has marinated for the last 30 minutes remove from the refrigerator and scrape off a most of the marinate. Lay it fat side down on paper towels to dry that side. Pat the exposed side with paper towels to dry. Spread the mustard around the exposed side of the meat, leaving around 1/2″ on all sides of the meat edges exposed. Next spread the stuffing over the mustard using it as a guide to not go all the way to the edges as it will spread out a bit while rolling.
Start Rolling up the meat from the opposite side where the original cut was made when filleting, keeping it tightly pressed, think of a jelly roll, or cinnamon rolls, same concept different food. Once rolled, tie the middle string first. Not so tightly that it squished the meat and filling out, but tight enough to hold it together. Next tie up the outside strings. then the two middle strings. Add more ties if you feel it is necessary to keep the meat together. Trim any excess string.
Preheat your oven to 350°F. In a large pan over medium high heat, add 1 tbsp olive oil. When the oil is nice and hot add in your roast. Sear the meat on all sides about 2 min each side to get a nice dark caramel color on all sides the meat. Remove from the pan and place in a small casserole or roasting pan with the fat side up, cover lightly with foil to keep warm. In the same pan that you seared the pork roast in sear off the exposed sides of the potatoes. You just want a nice dark color on them as well. About 30 seconds a side. Remove the foil from the roast and add in the potatoes and onions. around the roast. Sprinkle generously with about salt. I used about a tsp of kosher salt. Place in the oven on middle rack for 1 hour or until the roast comes to 155°F, check the temperature in a few different spots, the thickest areas will take longer. Once it reaches 155°F remove from the oven and cover with foil, and let it rest for 20-30 minutes. The general rule is let your meat rest for about 1/2 of the time it took to cook. If it only took 50 min to reach 155°F, then you would only rest it for 20-25 minutes. Serve and Enjoy. Makes 4-6 servings.