Pork roll with vegetables and grated cheese, a dish for a family Sunday or for a festive day — this pork roll will make you look great. We used pork loin, which is an inexpensive cut we really like; it works very well in this recipe. The only precaution is to butterfly the meat making sure the final piece is at least 1 cm thick, then you can cook it in the oven as we did or also in a pot. In the description I’ll give you some tips so you can choose the cooking method that suits you best.
This pork roll can be filled with other vegetables as you like, or with sliced cheese instead of grated. You can use sautéed mushrooms or spinach if you like them (of course pre-cooked); we used raw vegetables here that then cook perfectly in the oven and the pork loin roll stays soft and very tender, not at all dry as often happens with pork when cooked as slices.
If you like pork loin, here’s the recipe to make it roast with white wine or with caramelized onions.
Now let’s immediately see after the photo how to prepare this pork loin roll!!
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 1 Hour
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pork roll
- 2.2 lb pork loin (or arista (pork sirloin))
- 1 red bell pepper
- 2 carrots
- 2 stalks celery
- 3.5 oz asiago (grated)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp chopped parsley
- 1 tsp garlic powder
- 2/3 cup white wine
Tools
- Roasting nets
- 1 Knife
Preparation of the pork roll
To prepare the pork roll, first butterfly the meat, leaving any small layer of fat on the underside, then flatten it so that it has an even thickness.
Season with salt, pepper, garlic powder and parsley.
Peel the carrots and first slice them, then cut into thin sticks; clean the bell pepper removing the white membranes and seeds, then cut into thin strips.
Cut the celery into sticks and arrange all the vegetables on top of the meat, leaving the edges free.
Grate the cheese and try to distribute it well over all the vegetables, then roll the meat up tightly.
While rolling the meat, make sure the vegetables remain inside; it’s important that they stay internal.
Place the pork roll inside an elastic roasting net or tie it very well with kitchen twine.
You can cook the pork roll in the oven: preheat the oven to 170°C (338°F) in static mode. When it’s hot, place the meat in a baking dish and drizzle with the wine.
Bake the pork loin roll on the middle shelf of the oven for at least 1 hour, turning it halfway through cooking and occasionally basting it with the pan juices.
After 1 hour, raise the temperature to 200°C (392°F) and the roast will be ready; let it rest for at least 10 minutes before slicing it into thick slices, basting with the pan juices that will have formed.
How to store the pork loin roll
You can store it in the refrigerator in an airtight container for 2 days.
If you prefer, you can freeze it once it’s cold and then thaw it in the refrigerator starting the evening before.
Other recipes
If you want to see other types of recipes you can return to HOME.
