Juicy Ham and Cheese Stuffed Pork Loin Roast
Servings: 6 servings
Calories: 461kcal
Tender boneless pork loin butterflied and marinated in a sweet garlic-herb glaze, then rolled with sweet roasted red peppers, creamy melted mozzarella, and savory smoked ham. Baked over a bed of seasoned potatoes and caramelized onions for a complete, ultra-juicy all-in-one Sunday dinner!
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Equipment
- 1 stainless steel roasting pan 34 x 24 cm, (approx. 13 × 9 inch)
- 1 Meat mallet or heavy rolling pin
- 1 Sharp Chef’s Knife or carving knife
- 1 Instant-read meat thermometer
- 1 Cling film plastic wrap
- 1 Aluminum Foil
Ingredients
For the Pork & Garlic-Herb Baste
- 800 g pork loin boneless, trimmed of excess fat
- 3 tablespoon sunflower oil
- 2 tablespoon soy sauce
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon honey
- 3 cloves garlic crushed, or minced
- 1 teaspoon paprika Hungarian mild
- 1 teaspoon oregano dried
- 1 teaspoon sea salt fine
- ½ teaspoon ground pepper freshly ground
For the Filling
- 150 g red peppers roasted, jarred or freshly roasted, thoroughly patted dry
- 150 g grated mozzarella or mature sharp cheddar
- 150 g cooked ham pre-cooked smoked ham slices
For the Seasoned Vegetable Bed
- 500 g potatoes peeled and cut into thick rounds
- 1 pcs onion large, sliced into thick rings
- 1 tablespoon sunflower oil
- 1 teaspoon sea salt fine
- 1 teaspoon paprika Hungarian, mild
- 1 teaspoon oregano dried
Instructions
Mix the Baste
- In a small bowl, whisk together the sunflower oil, soy sauce, lemon juice, honey, minced garlic, paprika, oregano, sea salt, and black pepper until emulsified. Set aside.
Butterfly, Pound & Marinate the Pork
- Place the pork loin on a cutting board. Hold a sharp chef’s knife parallel to the board about 2.5–5 cm (1–2 inches) from the bottom edge. Make a horizontal cut lengthwise across the pork, stopping about 1.5 cm (½ inch) before the far edge. Open the loin flat like a book.
- Place the opened pork between two sheets of plastic wrap. Gently pound with a meat mallet to an even thickness of about 1.5–2 cm (½ to ¾ inch).
- Brush a generous layer of the prepared garlic baste over the inside surface of the meat. Roll the loin back into its original shape and let it sit at room temperature for 1 hour to marinate.
Season the Vegetables
- In a mixing bowl, combine the thick potato rounds and onion rings.
- Drizzle with 1 tablespoon of sunflower oil and sprinkle with 1 teaspoon each of sea salt, sweet paprika, and oregano. Toss well to coat evenly.
Stuff and Roll the Pork
- Unroll the marinated pork loin flat on your board with the seasoned side facing up.
- Layer the fillings, leaving a 2 cm (1 inch) border around all edges: - First, lay down the dry roasted red peppers in a single layer. - Second, scatter the grated mozzarella evenly across the peppers. - Third, place the smoked ham slices on top to cap the cheese.
- Starting from the thinner end, roll the pork tightly into a neat cylinder. Secure firmly with butcher’s twine at regular intervals (approx. 4–5 ties).
Assemble and Bake
- Preheat your oven to 190°C (375°F / 170°C fan).
- Place the tied pork loin in the center of the 34 × 24 cm roasting pan and arrange the seasoned potatoes and onions evenly around the meat.
- Brush the top and sides of the pork generously with the garlic-herb baste.
- Cover the pan tightly with aluminum foil and bake for 45 minutes.
Uncover, Brown & Rest
- Remove the foil and brush the pork with another layer of baste. Return to the oven uncovered for 15 to 20 minutes, until the potatoes are tender and golden and a meat thermometer inserted into the center of the meat registers 63°C (145°F).
- Remove from the oven and brush the pork immediately with the remaining baste.
- Let the roast rest in the pan for 10 minutes before carving so the juices reabsorb and the melted cheese sets.
- Snip off the butcher's twine, slice into 2 cm (¾ inch) pinwheels, and serve warm with the roasted potatoes and onions.
Video
Notes
- Dry the Peppers: Always pat roasted peppers completely dry on kitchen paper before layering to prevent excess liquid from weeping into the filling.
- Internal Temperature: Use an instant-read meat thermometer inserted into the thickest part of the meat (aim for the meat rather than the cheese core). Remove at 63°C (145°F) for maximum juiciness.
- Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat covered with foil at 160°C (320°F) with 2 tablespoon of broth or water for 12–15 minutes.
Nutrition
Calories: 461kcal | Carbohydrates: 21g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 122mg | Sodium: 1628mg | Potassium: 1029mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1017IU | Vitamin C: 58mg | Calcium: 162mg | Iron: 2mg
