Boneless Herb Stuffed Pork Roast
February 3, 2020Categories: Main Dishes – Pork
A flavorful pork roast stuffed with fresh herbs that's easy to make and will really impress your dinner guests. Leftovers are great for your family's lunch.
Prep time: 20 minutes Cook time: 1:45 hours Makes: 4 to 6 servings Difficulty: Medium• Gluten free • Dairy free option • Egg free • Grain free • Soy free •Calories: 669 kcal | Protein: 54 g | Total Fat: 48 g | Total Carbs: 4 g | Net Carbs: 3 g | Fiber: 1 g
Roasts are a classic Sunday dinner, and this version adds a nice herbal stuffing that will really impress your guests. Using a roast that still includes some fat will ensure the roast stays tender, even when using less expensive cuts of pork.
You’ll need to tie the roast up when making this roast, so be sure to have some kitchen twine on hand.
This recipe calls for ground Achiote. This is a mild red pepper, and you can use any mild ground red pepper if you can’t find it. You can even use chili powder if you don’t have anything else, or if you’re brave and like things hot and spicy, you can use cayenne pepper.
Leftovers make great meat for sandwiches or a cold cut plate served with other meats and sliced cheeses.
Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free.
How To Make Roasted Pork Stuffed with Fresh Herbs - Step By Step:
- This dish is made with a pork roast, garlic, onions, parsley or celery, bay leaves, oregano, cumin, achiote mild ground pepper, salt, pepper and pork fat. (image 1)
- Chop fresh veggies, and combine dry spices. (image 2)
- Unwarp pork roast. (image 3)
- Melt pork fat and add fresh onion and garlic and press into roast. (image 4)
Pro tips for perfect roast pork:
- Sprinkle roast with dried spices and chopped parsley and press into roast with your hands. (image 5)
- Roll up roast and wrap with kitchen twine. (image 6)
- Sprinkle dry spices over outside of roast and press it in with your hands. (image 7)
- Roast in oven, let rest, then serve and enjoy. (image 8)
Substitutions and Notes:
- If you want to tie the roast up just like a chef would, check out this video on how to do it. If your roast isn’t completely even when rolling it up, you can adjust the location of the string to ensure everything gets tucked in nice and evenly.
- To get the moistest and most tender roast, be sure to find one that still contains fat on it – that’s the secret! This recipe isn’t suitable for a pork loin, as it requires less cooking time.
- Dairy Free: Use pork fat, bacon fat or coconut oil for the garlic and onion mixture.
- Garlic and onion: You can use 2 teaspoons of garlic powder and 1 teaspoon onion powder if you don’t have any fresh.
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Boneless Herb Stuffed Pork RoastRoasts are a classic Sunday meal, and this version adds a nice herbal stuffing that’s bound to impress your dinner guests. Use a roast that includes some fat to ensure it stays moist and tender even when using a less expensive cut.Prep time: 20 minutes Cook time: 1:45 hours Makes: 4 to 6 servings Difficulty: Medium• Gluten free • Dairy free option • Egg free • Grain free • Soy free •Calories: 669 kcal | Protein: 54 g | Total Fat: 48 g | Total Carbs: 4 g | Net Carbs: 3 g | Fiber: 1 g
• 3 cloves Garlic, minced • 2 tablespoons Onion, minced • Small bunch Fresh parsley or celery leaves • 1 tablespoon Dried oregano • 1 tablespoon Cumin • 1 teaspoon Achiote pepper powder, or other mild ground red pepper • 1 teaspoon Sea salt • 1 teaspoon Ground black pepper • 2 to 3 tablespoons Rendered pork fat, bacon fat, butter or coconut oil • 2 to 3 pound Boneless pork roast (leg, shoulder, etc. with some fat) • 2 Bay leavesExtra Items Needed: • Kitchen twine / string
Substitutions and Notes:
- Pork roast: You want to use a roast that contains fat. This is the secret to it being tender and juicy. This recipe isn’t suitable for a pork loin, as it take less time to cook.
- Dairy Free: Use pork fat or coconut oil to mix with the garlic.
- Tying the roast: If you want to tie the roast just like a pro, check out this video on how to do it. If your roast is not completely even when rolling it, you may need to adjust the location of the twine to ensure everything gets tucked in nicely.
- Garlic and Onion: You can use 2 teaspoons of garlic powder and 1 teaspoon onion power if you don’t have fresh garlic or onion.
- Preheat the oven to 475 degrees F.
- Prepare the fresh vegetables. Mince the fresh garlic and onion (if using). Use only the leaves of the parsley or celery and not the stems. Finely chop the parsley or celery leaves.
- Combine all the dry spices.
- Melt the pork fat or butter. Add fresh garlic and onion.
- Unwrap the roast if it’s tied. Open up the roast so it’s flat. If you purchased a roast that is a large single piece, then slice it lengthwise to open it up. You want it flat so that you can lay the stuffing in it and then roll it back up so there’s an internal layer of herbs.
- Spoon the melted pork fat mixture onto the roast. Spread it out evenly and press into any little crevices.
- Sprinkle about 2/3 of the dried spice mixture evenly over the roast. The remaining 1/3 of spice will be sprinkled on the outside.
- Sprinkle the chopped parsley evenly over the roast. Using your hands, press the dried spices and parsley into the meat, being sure to get some into any little crevices.
- Roll the roast up, trying to make it as even as possible. You can temporarily use a pointy skewer to hold it together if needed while you work on wrapping it back up with string.
- Use kitchen twine / string and wrap the roast up and tie securely. If you want to see how to tie a roast, then check out the video linked above in the Substitutions and Notes section.
- Sprinkle the remaining 1/3 of the spice over the outside of the roast, top, bottom and all sides. Press the spice into the meat with your hands.
- Tuck the bay leaves under the twine.
- Lay the roast into a shallow roasting pan that leaves an inch or 2 all the way around it.
- Place in preheated 475 degree F oven and bake for 20 minutes. Reduce the heat of the oven to 375 degrees F and bake for about 1:10 hours, until a meat thermometer reads an internal temperature of at least 145 degrees F.
- When done, remove from the oven and let rest for 15 minutes before slicing, uncovered. Remove and discard the Bay leaves.
Slice and serve with steamed fresh veggies and mashed potatoes.
Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free.
* The USDA recommends pork roasts be cooked to 145 degrees F and then let to rest for at least 3 minutes. Be sure to check the temperature with a thermometer, as the color alone is not always a valid indicator - USDA Safe Meat Minimum Internal Temperature ChartTotal Cooking Times - Approximate Only
The exact amount of time will vary greatly depending on a number of factors, such as the cut and size of the meat and the accuracy of your oven. You will know it's done when the thermometer reads the desired temperature.
Medium Rare: Remove from oven when thermometer reads 145 degrees F.
Medium: Remove from oven when thermometer reads 160 degrees F.
- 2 to 4 pounds - 20 to 30 minutes per pound
Nutritional Information Per ServingMakes: 4 servingsCalories - 669Protein 34% | Fat 64% | Carbs 2%Protein54 gramsTotal Fat48 gramsSaturated17.4 gramsPolyunsaturated4.8 grams- Omega-30.1 grams- Omega-64.4 gramsMonounsaturated20.9 gramsTrans-Fats0.5 gramsTotal Carbs4 gramsNet Carbs3 gramsFiber1 gramsStarch0.8 gramsSugars0.5 gramsSugar alcohol0.1 gramsNutrition information on Feast for Freedom is provided as a courtesy and is approximate only. The recipes are calculated using the exact ingredients listed in the recipe (first choice when multiple options provided). If you are following a strict diet please note changing anything will cause the nutrition info to change. Please calculate your own nutritional information if you want it exactly to match what you make. Information calculated using Cronometer.