Red Pepper & Prosciutto Stuffed Pork Roast

from The Whole Hog & Emily Richards

Pork roasts are a wonderful entertaining dish to feed a crowd. They are lean and soak up all the flavour they are given. I’ve had the chance to visit many pork farms, and farming is something I think I would have liked to do. For now though, I am happy to support local farmers and keep cooking!

Serves: 8

Prep Time: 20 minutes

Cook Time: 65 minutes

Everything You Need:

1 boneless centre cut Ontario pork roast (about 2 lb/1 kg)

2 tbsp (30 mL) extra-virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

4 oz (125 g) prosciutto, finely chopped

2 tsp (10 mL) dried oregano leaves

1 cup (250 mL) chopped red peppers

½ cup (125 mL) fresh breadcrumbs

2 tbsp (30 mL) chopped fresh Italian parsley

½ tsp (2 mL) each salt and pepper

2 tbsp (30 mL) Dijon mustard

Let’s Get Cooking!

Using a sharp chef’s knife, start cutting pork loin lengthwise in a spiral fashion to “unroll” the loin until you end up with one long rectangular piece. Using a meat mallet, pound out pork to an even thickness.

In a skillet, heat oil over medium-high heat and cook onion, garlic, prosciutto and oregano for about 5 minutes or until onions are softened and prosciutto is crisp. Add peppers, breadcrumbs, parsley, salt and pepper. Remove from heat.

Spread the mustard and spread filling over pork roast leaving a 1-inch (2.5 cm) border at one short end. From other end start rolling up pork loin, jelly roll fashion.

Preheat oven to 325F (160C).

Using kitchen string tie the pork loin to secure at 2-inch (5 cm) intervals. Place in roasting pan and roast in oven for about 1 hour or until meat thermometer registers 155F (68C).

Let stand for 10 minutes before slicing.

Tip: You can buy roasted red peppers in jars, or roast your own for this recipe.

Nada’s Tips & Tricks: A beautiful presentation for your Easter dinner. Don’t like peppers? Substitute with mushroom & spinach or a vegetable mix (eggplant, mushrooms, black olives, zucchini). Just don’t skip the prosciutto! 

Contents and images used with permission by Ontario Pork.