A rolled pork roast is a specific cut of pork that involves butterflying and rolling a pork loin or pork shoulder. It creates an impressive and delicious roast that is perfect for feeding a crowd or for Sunday dinners. But what exactly is a rolled pork roast and what cuts of pork can be used to make it? Here is a detailed guide to understanding rolled pork roasts.
What is a Rolled Pork Roast?
A rolled pork roast is made by butterflying a pork loin or pork shoulder and rolling it up with a stuffing inside. This creates a spiral shaped roast that has layers of pork and stuffing visible when sliced. The stuffing, which can consist of vegetables, herbs, bread crumbs, cheese, or other ingredients, adds extra flavor to the pork.
Rolling and tying the roast gives it a uniform shape and helps keep the stuffing enclosed. This allows the pork and stuffing to cook evenly. Slicing into the rolled roast reveals a beautiful spiral pattern with alternating layers of pork and stuffing.
Rolled pork roasts are impressive centerpieces for a dinner party but are also easy to prepare. The butterflying and rolling process helps shorten the cooking time compared to cooking a solid pork roast. The stuffing also helps keep the pork juicy and tender.
What Cuts of Pork Can Be Used?
The most common cuts of pork used for rolled roasts are:
- Pork loin – This lean and tender cut comes from the back of the pig. It has very little connective tissue so roasts are quick cooking.
- Pork shoulder – Also called Boston butt or pork butt, this shoulder cut has more fat and connective tissue. It results in a more tender and flavorful roast.
Boneless cuts are easiest to butterfly and roll, but bone-in cuts can also be used. For bone-in options, have the butcher remove the chine bone so the meat can lay flat for rolling.
The pork loin is sliced into three main roasts:
- Center loin roast – From the center of the loin, it’s the most tender.
- Sirloin roast – From the hip end, it has a little more fat.
- Back ribs roast – Has the ribs bones left on.
Any of these loin roasts can be butterflied and rolled. The sirloin roast has the best flavor.
How to Prepare a Rolled Pork Roast
Follow these simple steps for making a rolled pork roast at home:
- Lay the pork loin or shoulder out flat on a cutting board. Use a sharp knife to slice it horizontally, but not all the way through. Open it up like a book.
- Cover the inside of the pork evenly with stuffing, leaving about a 1 inch border. Any type of stuffing can be used.
- Starting from a short side, roll up the pork around the stuffing. Tie in several places with butcher’s twine.
- Rub the outside with herbs, oil, salt, and pepper. Place seam side down in a roasting pan.
- Roast at 350°F until the internal temperature reaches 145°F, about 1 hour 10 minutes.
- Remove the strings before slicing and serving. Enjoy the beautiful spiral pattern!
The roast can also be prepared in a slow cooker on low for 7-8 hours. Use a cooking thermometer to confirm it reaches 145°F.
Choosing a Stuffing
The stuffing provides extra flavor and moisture to the pork as it cooks. Try these tasty stuffing ideas:
- Herb stuffing – Combine bread crumbs, onions, celery, parsley, sage, thyme, and butter.
- Cornbread stuffing – Made with cornbread, sausage, onions, broth, and spices.
- Apple stuffing – Sautéed apples, onion, celery, and apple pie spice.
- Spinach artichoke stuffing – With sautéed spinach, artichokes, garlic, and Parmesan.
Keep the stuffing simple or get creative with different flavor combinations. Just avoid really moist stuffings like oyster stuffing which will make the roast doughy.
Serving and Carving Rolled Pork Roast
Allow the roast to rest for 15-20 minutes before slicing. This allows the juices to redistribute through the meat for better moisture.
Use a sharp chef’s knife to carefully slice into the rolled roast. Cut across the spiral pattern to get slices with visible layers of pork and stuffing. These colorful roast slices make for an attractive dinner plate.
Pair the pork roast with roast potatoes or rice pilaf and steamed vegetables. The stuffing seasoning will complement simple side dishes.
Leftovers hold up well and make tasty sandwiches or can be used in noodle or rice bowls. Reheat slices wrapped in foil with a splash of broth.
Troubleshooting Rolled Pork Roast
Follow these tips to avoid any pitfalls when making rolled pork roast:
- Use uniform thickness – Try to butterfly the pork to an even thickness so it cooks evenly.
- Prevent unraveling – Tie roast tightly and tuck ends under to keep stuffing enclosed.
- Brown the outside – Get nice color on the exterior before cooking through for flavor and texture.
- Check temperature – Use a meat thermometer to confirm doneness and prevent overcooking.
- Let rest before slicing – Waiting 15-20 minutes allows juices to be redistribute for moisture.
Recipe for Herb-Stuffed Rolled Pork Loin
This savory stuffed roast features fresh herb flavor in each slice. Follow this recipe for a foolproof rolled pork loin.
Ingredients:
- 3-4 lb boneless pork loin roast
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups fresh breadcrumbs
- 1⁄4 cup chopped fresh parsley
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 egg, beaten
- Salt and pepper to taste
- Butcher’s twine
Steps:
- Butterfly pork loin by slicing horizontally through the center. Open up flat like a book.
- Heat olive oil in a skillet over medium heat. Cook onion and garlic until soft, 3-5 minutes.
- In a bowl, mix the cooked onion and garlic, breadcrumbs, parsley, thyme, rosemary, egg, and salt and pepper.
- Spread stuffing evenly over the inside of the butterflied pork loin.
- Starting at a short end, carefully roll up pork around the stuffing. Tie with twine every 2 inches.
- Rub outside of roast with more olive oil. Season with salt and pepper.
- Place roast seam side down in a roasting pan. Roast at 350°F for 60-75 minutes until internal temperature reaches 145°F.
- Remove twine and let roast rest 15 minutes before slicing and serving.
The fresh herbs in the savory stuffing take the pork flavor to the next level. Serve this impressive roast for dinner parties or Sunday suppers.
The Benefits of Rolled Pork Roast
Here are some of the benefits that make rolled pork roast an excellent choice:
- Tender and juicy – Butterflying allows for quick, even cooking. The stuffing keeps the pork moist and tender.
- Convenient – Easy to prepare; just roast and slice for a beautiful presentation.
- Versatile – Take the flavor profile in any direction with creative stuffings.
- Feed a crowd – Thicker roasts can serve large gatherings; slices beautifully too.
- Leftover friendly – Roast slices make tasty sandwiches or can add protein to soups and salads.
With minimal effort, rolled pork roast always impresses. Let your imagination run wild with different stuffing combinations.
Frequently Asked Questions
Should the roast be tied tightly or loosely?
Tie the roast tightly and securely to prevent the stuffing from falling out during roasting. But take care not to tie so tightly that you compress the meat, which can lead to uneven cooking.
Can you use boneless country-style pork ribs?
Yes, country-style pork ribs can be butterflied and rolled the same way as a pork loin or shoulder. They may take a little longer in the oven since they have more fat.
What if I don’t want to use stuffing?
You don’t have to use stuffing. Simply seasoning the pork with herbs, salt and pepper before rolling creates a nice roast. Brushing with mustard and herbs also adds flavor without stuffing.
What roast cooking time is best?
Cook times vary greatly depending on size of the roast and oven temperature. A 2-3 lb roast takes about 1-1 1/2 hours at 350°F. Larger roasts over 4 lbs may need up to 2 hours. Use a meat thermometer for best accuracy.
Can you cook a rolled pork roast in a slow cooker?
Yes, the roast can be cooked low and slow in a slow cooker for 7-8 hours on low until it reaches 145°F internally. This method doesn’t brown the outside but gives very tender juicy pork.
Conclusion
With minimal preparation, rolled pork roast yields impressive results every time. Butterflying and stuffing a pork loin or shoulder creates a beautiful spiral cut roast packed with flavor. The key is evenly butterflying the pork, choosing a flavorful stuffing, and cooking to the proper internal temperature. Served with crispy roast potatoes or rice pilaf and vegetables, it delivers a mouthwatering meal. Take this easy roast to the next level by getting creative with unique stuffing combinations.