why make this recipe
Herb Stuffed Braised Pork Roast is a perfect dish for family gatherings and celebrations. The combination of succulent pork and flavorful herbs makes for an impressive centerpiece for any meal. When you slice into this roast, you reveal a beautiful stuffing that adds both texture and taste.
Not only is it visually appealing, but it is also packed with rich flavors that come from marinating the pork and the herbs included in the stuffing. There is a comforting warmth to a dish like this, making it ideal for colder months or festive occasions.
equipment needed for Herb Stuffed Braised Pork Roast
To successfully prepare Herb Stuffed Braised Pork Roast, it’s essential to have the right equipment on hand. First, you will need a large chef’s knife or carving knife for slicing and preparing the pork. A large shallow dish is crucial for marinating the pork shoulder, while a basting brush will be helpful for evenly distributing the marinade.
Having a flat meat mallet is also important for flattening the pork before stuffing. For roasting, a rack is necessary to elevate the meat within a roasting pan. Finally, having a meat thermometer will ensure that the pork is cooked perfectly, reaching the right internal temperature.
What You Need to Make Herb Stuffed Braised Pork Roast
- 1 boneless Ontario pork shoulder butt roast (about 3 lb/1.5 kg)
- 1 cup (350 mL) dry white wine
- 1/4 cup (60 mL) extra virgin olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 mL) chopped fresh thyme
- 1 tbsp (15 mL) chopped fresh rosemary
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 cups (500 mL) beef broth
- 2/3 cup (155 mL) seasoned dry breadcrumbs
- 1/2 cup (125 mL) chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 cup (60 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) each salt and pepper
How to Cook Herb Stuffed Braised Pork Roast Step by Step
To start, place the boneless pork shoulder on a clean cutting board. Using a large chef’s knife, carefully slice the roast lengthwise. Stop cutting when you are about 1/2 inch from the bottom of the roast. Once you have made the initial cut, open the roast up like a book. You will need to cut one side to create an “unrolled” effect, ensuring it becomes about a 3/4 inch thick piece of meat. Repeat this process on the other side, so you have a rectangular piece of pork, roughly 3/4 inch thick.
After achieving the desired thickness, take a flat meat mallet and pound the roast gently. Aim for an overall thickness of about 1/2 inch. This helps in cooking the meat evenly and makes it easier to roll later on.
Next, you will prepare the marinade mixture. In a large shallow dish that will accommodate the size of the roast, whisk together the dry white wine, extra virgin olive oil, minced garlic, chopped thyme and rosemary, salt, and pepper until well combined. This mixture will enhance the flavor of the pork while marinating.
After whisking the marinade, place the opened pork roast into the dish. Turn the roast several times to completely coat it in the marinade. It’s best to cover the dish with plastic wrap and refrigerate it for at least 2 hours, although allowing it to marinate for up to 8 hours will yield even better flavor.
While the pork is marinating, it’s time to prepare the stuffing. In a separate bowl, stir together the seasoned dry breadcrumbs, chopped parsley, lightly beaten eggs, grated Parmesan cheese, salt, and pepper. Mix everything thoroughly until you have a well-combined filling that will provide flavor and texture upon rolling.
Once the marinating time has elapsed, remove the pork roast from the refrigerator. Be sure to reserve the marinade for later use. Place the marinated roast on a clean work surface, lying it flat. Take the prepared parsley stuffing and evenly spread it across the entire surface of the pork roast. Be careful not to overdo it; you want just enough stuffing to adhere without falling out when rolled.
Next, it’s time to roll up the roast. Starting at one end, carefully roll the pork jelly-roll style. Make sure to keep the stuffing intact as you roll. Once you have rolled it fully, secure the roast with kitchen string. Tie the string in 2-inch intervals to keep the stuffing from leaking out during the cooking process.
Now, place the roast on a rack within a roasting pan. This will help to circulate heat evenly around the meat. Whisk the reserved marinade into the beef broth, creating a flavorful liquid to pour into the bottom of the roasting pan. This will keep the roast moist while it cooks.
Preheat your oven to 375°F (190°C). Once it has reached the desired temperature, place the roasting pan with the prepared pork roast in it. Allow the roast to cook for about 1 hour and 15 minutes. Use a meat thermometer to check the internal temperature; it should read 150°F (66°C) for optimal doneness.
Once the roast reaches the necessary temperature, take it out of the oven and cover it with aluminum foil. Let it rest for about 10 minutes, allowing the internal temperature to continue rising to 160°F (71°C). This resting time ensures juicy and tender meat.
Finally, slice the roast into portions for serving. Pair it with the rich pan juices for added flavor. The beautiful mixture of herbs and succulent pork will surely impress your guests.
how to serve Herb Stuffed Braised Pork Roast
Serving Herb Stuffed Braised Pork Roast is an enjoyable experience. Once the roast is sliced, arrange the pieces on a large serving platter to make it visually stunning. Pour some of the rich pan juices over the top, enhancing the flavor and presentation.
Adding a sprig of fresh herbs, like thyme or rosemary, can give the dish a charming touch. This minimal garnish can brighten up the plate and highlight the delicious ingredients used throughout the recipe. Make sure to serve warm so that the flavors are at their best.
If you want to elevate the presentation further, consider serving the roast alongside a side of roasted vegetables or a fresh salad. This not only adds color to your plate but also rounds out the meal, making it more satisfying for your guests.
what to serve with Herb Stuffed Braised Pork Roast
Herb Stuffed Braised Pork Roast pairs beautifully with a variety of sides that complement its rich flavors. One classic option is roasted potatoes; their crispy texture contrasts nicely with the tender meat. You can season the potatoes with garlic, rosemary, and olive oil for added flavor.
Another fantastic pairing is seasonal roasted vegetables like carrots, Brussels sprouts, or green beans. Toss them with olive oil, salt, and pepper before roasting to bring out their natural sweetness. Their vibrant colors will brighten your plate and enhance the overall presentation.
A fresh salad can also complement your meal well. Choose a simple mixed greens salad with a tangy vinaigrette to cleanse the palate between bites of rich pork. You may want to include ingredients like sliced apples or walnuts for added texture and flavor.
Furthermore, consider serving a crusty bread or dinner rolls alongside the roast. This enables guests to soak up the delicious juices, making every bite memorable.
how to store Herb Stuffed Braised Pork Roast
Storing leftover Herb Stuffed Braised Pork Roast is easy and straightforward. First, ensure that the pork is completely cooled before storing. Once cooled, you can slice the remaining roast into individual portions, which is more manageable for reheating.
Wrap the sliced roast tightly in plastic wrap or aluminum foil to prevent drying out. You can also store it in an airtight container, which will help retain moisture and flavor. Place the cooked pork in the refrigerator, where it can last for about 3 to 4 days.
If you want to store the roast for a longer period, consider freezing it. Wrap the portions in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe container. Properly stored, the pork can be frozen for up to 3 months. Make sure to label the container with the date for easy reference.
When you’re ready to eat the leftovers, simply thaw them in the refrigerator overnight. To reheat, place the pork slices in an oven set to low heat or use a microwave. Add a splash of broth or water to keep the pork moist while reheating.
tips to make Herb Stuffed Braised Pork Roast
Here are some tips that can help you successfully prepare Herb Stuffed Braised Pork Roast. One of the most important tips is to choose a good quality pork shoulder. Look for a roast with a good amount of marbling, as fat helps keep the meat moist and tender during cooking.
Be sure to plan for adequate marinating time. The longer the pork marinates, the more flavorful it will be. If you have time, allowing the pork to rest overnight in the marinade can significantly enhance the dish.
When spreading the stuffing on the pork roast, be sure to leave a small border around the edges. This will prevent the stuffing from spilling out when rolling the roast. For a spicier kick, consider adding crushed red pepper flakes to the stuffing mixture.
For a successful roast, use a meat thermometer to check the pork’s internal temperature. This ensures you avoid overcooking the meat, which can lead to dryness. Always allow the roast to rest before slicing to help the juices redistribute.
Taking these small steps will make a big difference in the overall success and flavor of your Herb Stuffed Braised Pork Roast.
variation
If you wish to try a variation on this recipe, consider experimenting with different herbs and spices in the stuffing. For instance, you can substitute the parsley with fresh basil or cilantro for a different flavor profile. Adding sun-dried tomatoes or olives can introduce a Mediterranean twist to the stuffing.
Another option is to incorporate different types of cheese. Feta or goat cheese can serve as a great alternative to Parmesan, lending a tangy flavor to the stuffing.
You may also choose to add nuts, such as walnuts or pine nuts, for extra texture and a slight crunch in the stuffing. Additionally, consider mixing in cooked grains like quinoa or rice to give the filling more substance and a unique taste.
These variations will keep the dish interesting while allowing you to tailor it to your personal preferences.
best time to make Herb Stuffed Braised Pork Roast
Herb Stuffed Braised Pork Roast is best made during colder months. Its heartiness and comforting qualities make it ideal for a cozy family dinner or a holiday feast. The rich flavors and aroma of the roast cooking in the oven create a warm atmosphere in your home.
Falling on special occasions like Thanksgiving or Christmas can also elevate its significance. Meanwhile, it works wonderfully at family gatherings and celebrations, where a larger dish is needed to feed a crowd.
Even on a Sunday when families often gather, this dish can bring everyone together for a delightful meal. Moreover, if you’re looking for significant leftovers, making it on a weekend means you can enjoy the flavorful roast for meals throughout the week.
common mistakes to avoid
When preparing Herb Stuffed Braised Pork Roast, there are a few common mistakes to keep in mind. One common error is not marinating the pork long enough. The marinade is essential for infusing flavor, so allowing at least 2 hours, if not overnight, will yield better results.
Another mistake is slicing the pork roast too soon after cooking. Letting it rest for at least 10 minutes is crucial for keeping the meat juicy. If you cut it right away, the juices will run out, resulting in a dry roast.
Additionally, be careful not to overstuff the pork when rolling it. If too much stuffing is added, it can push out during cooking, leading to a messy presentation.
Lastly, using low-quality meat can significantly affect the roast’s overall flavor and tenderness. Always choose a good quality pork shoulder with ample marbling for the best outcome.
nutritional notes
While Herb Stuffed Braised Pork Roast is a hearty and delicious meal, it’s essential to keep in mind some nutritional considerations. Pork shoulder is a good source of protein, helping to build and repair tissues. While protein is vital, it’s crucial to monitor portion sizes, as pork can be high in fat, particularly saturated fats.
The addition of fresh herbs and garlic enhances the overall health profile, providing antioxidants and boosting flavor without excess calories. Including various vegetables as sides can boost the nutritional value of your meal, offering essential vitamins and minerals.
Because this dish can be high in sodium due to the marinade and broth, those monitoring their salt intake may want to seek lower-sodium alternatives. Balanced with a variety of sides, this dish can be enjoyed in moderation within a healthy diet.
FAQs
Can I prepare Herb Stuffed Braised Pork Roast a day in advance?
Yes, you can prepare the roast the day before. Simply marinate it and assemble the stuffing, then store it in the refrigerator until ready to cook.
What is the best way to reheat leftover pork roast?
The best way to reheat leftover pork roast is in the oven set to low heat, or you can use a microwave. Adding a small amount of broth can help keep the meat moist.
Can I use other cuts of pork for this recipe?
While pork shoulder is recommended for its tenderness and flavor, you can try this recipe with other cuts like pork loin. Just be aware that cooking times may vary depending on the cut.
conclusion
Herb Stuffed Braised Pork Roast embodies comfort and flavor in a single dish. With well-marinated pork and a savory stuffing, it is not just a meal; it’s an experience meant to be shared with loved ones. Perfect for special occasions or family dinners, this dish is bound to impress.
Following the steps carefully will ensure that your roast turns out juicy and flavorful. With the right preparation and some delightful sides, this dish can become a staple in your culinary repertoire. So gather your ingredients, and elevate your next gathering with this deliciously crafted Herb Stuffed Braised Pork Roast!
Herb Stuffed Braised Pork Roast
Ingredients
Method
- On a clean cutting board, slice the boneless pork shoulder lengthwise about 1/2 inch from the bottom.
- Open the roast like a book, and cut one side to create an unrolled effect, ensuring it is about 3/4 inch thick.
- Pound the roast gently with a flat meat mallet to an overall thickness of about 1/2 inch.
- Prepare the marinade by whisking together dry white wine, olive oil, minced garlic, thyme, rosemary, salt, and pepper in a large shallow dish.
- Place the opened roast into the marinade, turning several times to coat completely, cover, and refrigerate for at least 2 hours (up to 8 hours for better flavor).
- In a separate bowl, combine seasoned dry breadcrumbs, chopped parsley, beaten eggs, grated Parmesan cheese, salt, and pepper, mixing thoroughly.
- Once marinating time is elapsed, remove the roast and reserve the marinade.
- Spread the stuffing evenly across the surface of the pork roast without overstuffing.
- Roll the pork jelly-roll style and secure with kitchen string at 2-inch intervals.
- Place the roast on a rack in a roasting pan. Whisk reserved marinade into beef broth and pour it into the pan.
- Preheat oven to 375°F (190°C) and roast for about 1 hour and 15 minutes, checking for an internal temperature of 150°F (66°C).
- Remove from oven, cover with foil, and let it rest for 10 minutes before slicing.
