Hasselback Pork Roast with Bacon and Cheese

Looking for a show-stopping pork dinner that feels fancy yet stays simple? This Hasselback pork roast delivers crispy skin thanks to a hot oil trick, then gets stuffed with bacon, mozzarella, and onions. A rich paprika glaze goes on next before the whole roast sits on a bed of cabbage and carrots and bakes for one hour. The result is tender, juicy meat with melted cheese oozing from every slice and perfectly crisp edges that make every plate look restaurant-worthy.

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Why you’ll love this recipe

This stuffed Hasselback pork roast combines crispy skin, melted cheese, and savory bacon in one impressive dish.

• Hot oil creates an ultra-crispy, blistered exterior
• Bacon, mozzarella, and onion fill every cut
• Paprika glaze adds deep color and rich flavor
• One-pan roast with cabbage and carrots included

Ingredients

These straightforward ingredients produce a juicy stuffed pork roast with crispy skin and flavorful sides.

• 3 lb pork loin roast
• 8 slices bacon
• 8 oz mozzarella, sliced
• 1 large onion, sliced
• 2 tbsp paprika glaze
• 4 cups shredded cabbage
• 2 carrots, julienned
• 3 tbsp hot oil
• Salt and pepper

Use pork shoulder if you prefer more fat and richer flavor. Any mild melting cheese such as provolone or mild cheddar works in place of mozzarella. Store-bought barbecue sauce mixed with extra paprika can stand in for the glaze. Pre-shredded coleslaw mix saves time on the cabbage and carrots.

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Step-by-step instructions

These clear steps turn a simple pork roast into a stuffed, glazed, and perfectly roasted centerpiece.

Step 1: Score the pork

Place the pork loin on a cutting board and make deep crosswise cuts about three-quarters of the way through. Space the slices evenly so the filling and glaze can reach every section.

Step 2: Season and oil

Season the scored roast generously with salt and pepper on all sides. Pour hot oil over the top so it seeps into the cuts and helps the skin blister and crisp during roasting.

Step 3: Stuff the cuts

Tuck slices of bacon, mozzarella, and onion into each score. Press the fillings in firmly so they stay in place and melt together as the pork cooks.

Step 4: Brush with glaze

Brush the entire surface and the stuffed cuts with the paprika glaze. Make sure every exposed area is coated for even color and rich flavor.

Step 5: Prepare the vegetables

Spread shredded cabbage and julienned carrots in a baking dish to form a bed. Drizzle lightly with oil and season so the vegetables roast alongside the pork.

Step 6: Position the roast

Set the stuffed and glazed pork roast on top of the cabbage and carrots. The vegetables will absorb juices and become tender while the meat cooks above them.

Step 7: Roast until done

Place the dish in a 356°F oven and roast for one hour. The pork should reach a safe internal temperature and the skin should turn golden and crisp.

Step 8: Rest and slice

Remove the roast and let it rest for ten minutes so the juices settle. Slice between the scores to reveal the melted cheese, bacon, and onion in every piece.

Tips & common mistakes

A few careful details ensure crispy skin, melted filling, and perfectly cooked pork every time.

• Score deeply but stop before cutting all the way through
• Use very hot oil for maximum skin blistering
• Do not overcrowd the vegetables under the roast
• Rest the meat before slicing for juicier results

Recipe variations

This Hasselback method adapts easily to different fillings, glazes, and side vegetables.

• Swap mozzarella for smoked gouda or cheddar
• Add thin apple slices with the onion for sweetness
• Use a honey-mustard glaze instead of paprika
• Replace cabbage with Brussels sprouts or potatoes

What to serve with this recipe

The rich pork and melted cheese pair best with fresh, bright sides that balance the meal.

• Simple cucumber and red onion salad
• Creamy mashed potatoes or roasted potatoes
• Light green salad with vinaigrette
• Crusty bread to soak up the juices

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Frequently asked questions

Common questions about preparing and cooking this stuffed pork roast are answered below.

Can I prepare the roast ahead of time?

Yes. Score, stuff, and glaze the pork up to a day ahead, then cover and refrigerate. Bring it to room temperature before roasting for even cooking.

How do I know when the pork is done?

Use a meat thermometer. The thickest part should reach 145°F for medium, then rest so the temperature rises a few more degrees.

What if the skin is not crispy enough?

Broil the roast for the last two to three minutes while watching closely. The hot oil trick already helps, but a final blast of heat finishes the job.

Can I use a different cut of pork?

A boneless pork loin works best for even scoring and stuffing. Pork tenderloin is too narrow, while a shoulder roast needs longer cooking time.

Final thoughts

This Hasselback pork roast stuffed with bacon, mozzarella, and onions delivers crispy skin, melted cheese, and tender meat in every slice. The paprika glaze and roasted cabbage make it a complete one-pan meal that looks impressive on the table. Try it for a Sunday dinner or special occasion and let me know in the comments how the skin turned out or which cheese variation you preferred.