Hasselback Pork Roast with Bacon and Cheese
Pork loin scored Hasselback-style, stuffed with bacon, mozzarella, and onions, brushed with paprika glaze, and roasted over cabbage and carrots until the skin is crispy and the cheese melts.
Equipment
- 1 | Sharp knife | for scoring
- 1 | Baking dish |
- 1 | Pastry brush |
- 1 | Meat thermometer |
- 1 | cutting board |
Ingredients
- 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 |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
Instructions
- Score the pork loin deeply in a Hasselback pattern without cutting all the way through.
- Season with salt and pepper, then pour hot oil over the top.
- Stuff each cut with bacon, mozzarella, and onion slices.
- Brush the entire roast with paprika glaze.
- Spread cabbage and carrots in a baking dish to form a bed.
- Place the stuffed roast on top of the vegetables.
- Roast at 356°F for 1 hour until cooked through and skin is crisp.
- Rest 10 minutes, then slice between the scores and serve.
Notes
Rest the roast before slicing for juicier meat.
Leftovers keep in the refrigerator up to 3 days.
Reheat gently in the oven to keep the skin crisp.
Use a thermometer to avoid overcooking.
Leftovers keep in the refrigerator up to 3 days.
Reheat gently in the oven to keep the skin crisp.
Use a thermometer to avoid overcooking.