I haven’t stuffed a pork roast in a while; it’s just something I forgot about. I have no idea why I haven’t done this in a while, it’s so yummy, looks so special and it’s really not extra work. The result of my rediscover was this Caprese Stuffed Pork Roast and Potatoes, it’s an all in one meal that is fancy enough for a dinner party but easy enough for a week night. Cooking the stuffed pork roast and potatoes in one pan also means fewer dishes to wash while you still have a prefect side dish for dinner.
Depending on the size of pork roast you have you might need to make more filling than is in the recipe below, my roast was on the smaller side and this was the prefect amount. If you make more filling than you need no worries a quarter of it is going in the potatoes anyway. Be generous with the balsamic glaze in the filling, if you don’t have pre-made you can cook down regular balsamic vinegar until it is thick to make it yourself. Last don’t skimp on the fresh herbs they give a nice brightness to the meat that dry herbs will never match.
Butterflying a roast is pretty simple you just place the knife parallel to the long part of the roast and start slicing unrolling the roast as you go. Click here to see step by step photo. It does not need to be prefect, once rolled and cooked even the most haphazard butterflied roast will have a nice pinwheel filling when sliced. The tying up is also pretty easy, just follow this video here for a good visual. Tying a roast is a nice trick to add to your kitchen arsenal, so give it a go with my Caprese Stuffed Pork Roast and Potatoes, if you never have.
Caprese Stuffed Pork Roast and Potatoes
- 1 3-5 lbs pork roast butterflied
- 1 cup cherry tomatoes cut in quarters
- 6 oz Mozzarella slices or pearls
- 1 small bunch mix of fresh parsley and basil diced
- 1 small Onion diced
- 6 red potatoes quartered
- Balsamic glaze homemade or store bought
- Dry Italian spice blend
- Salt and Pepper
- Olive Oil
- Marinara sauce for serving
Pre heat oven to 350 degrees. Put the cherry tomatoes, onion, and fresh herbs together in a bowl, add salt and pepper along with a drizzle of olive oil, mix gently. Depending on the size of your roast you may want to make more or less of this filling.
Place the butterflied roast on a flat board and sprinkle the inside with salt, pepper, dry Italian spice blend and drizzle generously with balsamic glaze.
Put about three quarters of the tomato filling on to the inside of the butterflied roast. Then place the mozzarella on top of that. If you are using sliced mozzarella cut it into smaller cubes to scatter on top of the filling.
Roll up the roast and tie with cooking twine. Rub the outside with a little olive oil, Italian spice blend, salt and pepper. Place in a shallow baking dish.
Gently toss the quartered potatoes with the leftover tomato filling, salt, pepper and olive oil. Arrange the potatoes around the roast in a single layer.
Roast at 350 degrees until the roast is about 140 degrees and the potatoes are tender, about 40 minutes depending on size.
Serve with Marinara if desired.
Spoon the pan drippings over the meat before serving; be sure to taste the dripping before using to ensure flavor.