Hasselback Stuffed Pork Roast
This Hassleback stuffed pork roast is an elegant dinner that looks impressive but is easy to make with pork loin stuffed with pancetta and sauteed mushrooms. This pork dish is perfect for the holidays or any night of the week!
If you love pork recipes, this sheet pan pork tenderloin is a favorite as well as breaded baked pork chops and sheet pan pork chops.
This Hasselback stuffed pork roast is a special roast I make for the holidays along with baked cannelloni or lasagna and torrone. Truth be told, it took me a long time to get used to not having roasted turkey on the holiday menu!
This festive pork loin really brings the wow factor, though, with its accordion-style layers stuffed with savory pancetta and mushrooms sauteed in fresh herbs. It roasts to tender, juicy perfection and will elevate your special roast dinners just like my Italian stuffed meatloaf!
Why You Will Love This Hasselback Pork Loin
- Unique and festive: This stuffed pork roast recipe is both elegant and impressive while being a flavorful and juicy main dish for Sunday suppers or holiday dinners!
- Simple ingredients: This comfort food pork dish uses simple ingredients that pack in maximum flavor. Your family or holiday guests will love it!
Ingredients Needed
- Pork loin: Pork loin is different from pork tenderloin, so ensure you pick the right cut of pork.
- Sliced mushrooms: You will need 4 cups of sliced mushrooms. I like baby bella mushrooms or cremini mushrooms.
- Olive oil: Used to coat the baking dish as well as saute the mushrooms.
- Seasonings: Salt, black pepper and dried oregano.
- Fresh herbs and garlic: Chopped rosemary, fresh parsley and freshly minced garlic cloves.
- Pancetta: Adds a depth of flavor with its savory taste.
How to Make Hasselback Stuffed Pork Roast
To start, in a medium frying pan add olive oil, sliced mushrooms, salt, pepper, oregano, rosemary, parsley and garlic, sauté.
Using a very sharp knife, make approximately 6, slices in the pork loin then place a slice of pancetta between each slice and divide mushroom mixture between the 6 slices. Stick kabob sticks through the meat to hold the mixture in place.
Drizzle the remaining oil on the baking pan, place stuffed pork on pan and sprinkle with more oregano, a little salt and pepper and a sprig of rosemary, bake until done. Rest for a few minutes before slicing and serving.
Tips and Variations
- Instead of pancetta, you can use bacon.
- For a stuffing variation, try thinly sliced onions and apples instead of the sauteed mushrooms.
- Spinach, garlic, feta and sundried tomatoes are another popular way to stuff pork roast.
- When slicing the pork roast to stuff it, be careful not to slice all the way through it. I like to place wooden spoons on either side of the roast to stop the knife when using this Hasselback method.
- If you are having trouble pushing the stuffing down between the sliced pork loin, using a knife can help.
- Avoid overcooking the pork so it remains tender and juicy. I like to remove it from the oven when the internal temperature of the pork reaches 155°F. Tent it with foil and let it rest so the juices flow back into the pork!
Serving Suggestions
I love to serve this Hassleback baked stuffed pork roast with oven roasted rosemary potatoes and Italian roasted vegetables or Italian roasted zucchini and potatoes. Other side dishes we like include a simple salad, Brussels sprouts and green beans.
If you really love the Hasselback style of cooking, Parmesan Hasselback potatoes would also pair well with this Italian stuffed pork roast!
What does Hasselback refer to in cooking?
Hasselback in cooking refers to the style of cooking where potatoes or other foods such as meat are sliced almost all the way through then stuffed with garlic, herbs, cheese or other flavorful fillings. This method of layering was first introduced at a restaurant in Sweden called the Hasselbacken and so the name stuck.
More Main Dish Recipes
- Italian Roast Beef
- Italian Herb Roasted Chicken Pieces
- Stove Top Pot Roast
- Classic Italian Meatloaf
- Stuffed Beef Rolls
This Hasselback Stuffed Pork Roast make the perfect Sunday family dinner or guests to dinner roast, serve with a delicious side dish and enjoy. Buon Appetito!
Hasselback Stuffed Pork Roast
Ingredients
- 2 pounds pork loin
- 4 cups sliced mushrooms
- 4 tablespoons olive oil – divided
- ¼ teaspoon salt
- pepper to taste
- 1 teaspoon oregano
- 1-2 teaspoons chopped rosemary
- 1 tablespoon chopped fresh parsley
- 1 clove garlic minced
- 6 thin slices pancetta
Instructions
- Pre-heat oven to 425F / 215C.
- In a medium frying pan add 2 tablespoons olive oil, mushrooms, salt, pepper, oregano, rosemary, parsley and garlic, sauté for approximately 10-15 minutes.
- Make approximately 6 half inch slices in the Pork Loin, be sure to not slice right through, place 1 slice of pancetta between each slice and divide mushroom mixture between the 6 slices. Stick 3 long kabob sticks through the meat to hold the mixture in place.
- Drizzle a little oil on baking pan, Place Stuffed Pork on pan and sprinkle with more oregano, a little salt and pepper and a sprig of rosemary, bake for approximately 50-60 minutes or meat thermometer reads 155-160° F. Let sit 5-10 minutes before slicing and serving. Enjoy!
Notes
What are the best mushrooms to use?
Cremini (baby bella) or button mushrooms are ideal for their flavour and size.Can I use pork tenderloin instead of pork loin?
While I have not tested this, it would possibly work. Pork tenderloin is a leaner cut of meat from a different area of the pig, so a Hasselback pork tenderloin will roast quicker so be sure to decrease the time and check on it frequently. I would also recommend using two pieces of pork tenderloin.Can I prep this ahead of time?
Yes, assemble and stuff the pork loin roast as directed then cover and refrigerate for up to a day. When ready to roast, remove the stuffed pork roast from the refrigerator and bring to room temperature. Proceed as directed.How to store it
Store leftovers in an airtight container in the refrigerator for up to 4 days. In order for the meat to remain tender, reheat gently for a short amount of time.Nutrition
Updated from November 28, 2016.
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I made this recipe for dinner and it was outstanding! The slices cooked evenly and the stuffing added so much flavor and moisture to the roast. It looked impressive on the table but was surprisingly simple to prepare. The pork turned out tender, juicy, and perfectly seasoned. This is definitely a recipe I’ll make again for special occasions!
Hi Anthony, thanks so much, so glad you enjoyed it. Take care!
Such a great recipe! Loved this so much!!
Hi Vanessa, thanks so much, glad you enjoyed it. Take care!
Have not made this yet, but intend to do so as the protien in a Hasselback dinner with Hasselback Butternut Squash and Hasselback potatoes. I may smoke the pork.
Hi Jim, sounds good, I hope you enjoy it. Take care!
I would like to make this recipe with a butterflied peace of meat or pork. I wanted to do this for xmas, but feared it would not turn out righ. I have a great oyster recipe, not mine, and It would be great to use. I cant learn how to tie a butcher’s knot that just continues along the piece of meat without cutting until I get to the end. Pork tenderloin might be a better cut of meat, but the awesome feeling is when it can be presented looking like a jelly roll
Hi Lois, that would be wonderful and I think delicious. Take care!
Hello Rosemary! Love all your recipes! They are simple and delicious. You mention in one of your notes above feta sundried tomatoes, spinach and garlic as an alternative to the stuffing.would these be combined together and then used as the stuffing w/o the mushrooms or in addition to?
Hi Teresa, thanks so much, yes without the mushrooms, Take care!
Hi from Australia
How do you recommend slicing this Delicious cena?
Lorella
Hi Lorella, it already is sliced from stuffing it, so all you do is finish slicing through it and serve. I hope you enjoy it. Take care!
I love your recipes and use them quite often. This looks delicious and would love to try it but my husband hates mushrooms. Any suggestions on substitutes for mushrooms?
Hi Lucia, I would probably substitute with eggplant. Be sure to place it under salt for about 30-60 minutes then drain before using. Let me know how it goes. Take care!
I would like to cut this recipe in half for only 2 people. Will this work? Thank you
Hi Christine, yes I’m sure it would. I hope you enjoy it. Take care!
I wonder if the fat in the pancetta or bacon just kinda disappears? I imagine it adds wonderful flavor. Will try this recipe for sure.
Hi Jeanne, it does add amazing flavour. I hope you enjoy it. Take care!
Wow!This is something my hubby will love,we eat a lot of pork,he’s a Dane and when we lived there I got to love pork as well.I love your recipes and make a lot of them,so thanks.
Hi Linda, thanks so much, I hope you enjoy it. Let me know.