Pancetta-Wrapped Pork with Apple Stuffing
The delectable combination of salty, sweet and spicy flavours makes this stuffed pork roast the perfect main course for a fall dinner. Give it a special burst of great taste with Club House Herbs & Spices.
- Prep Time: 15 min
- Cook Time: 60 min
- Makes: 6 servings
All You Need
- 1 chorizo sausage, finely chopped
- 1 small apple, unpeeled and finely chopped
- 1/4 cup dried apricots, finely chopped
- 4 green onions, sliced
- 1/2 tsp Club House Rosemary Leaves
- 1/2 tsp Club House Oregano Leaves
- 1/4 tsp ground Club House Sea Salt
- 1 1/2 kg boneless pork-loin roast
- 3 slices of pancetta
- 4 sprigs fresh rosemary
- Butcher’s string, or twine
PREHEAT oven to 350F. Line a baking sheet with foil.
COMBINE sausage, apple and apricots in a medium bowl. Stir in green onions, Club House Rosemary Leaves, Club House Oregano Leaves and Club House Sea Salt. Generously season with Club House Ground Black Pepper. It should measure about 3 cups.
DISCARD netting around pork, if needed. Use a long knife to slice meat in half horizontally, but not all the way through, so you can open it up like a book. Cover one side of the “book” with stuffing, leaving a 1-in. edge. Fold other side of “book” over sausage mixture. Wrap or cover pork with pancetta, overlapping slightly. Top with rosemary sprigs. Tie with twine to hold everything in place. Place pork on prepared baking sheet.
ROAST in centre of oven, until an instant-read thermometer inserted into thickest part of pork reads 155F, 60 to 70 min. Remove roast to a carving board. Let stand for 10 min, then thickly slice. Season with Club House Ground Black Pepper.
TIP: To ensure your Spices keep their fresh flavour, make sure to store out of the light in a cool dry place like a cupboard or drawer!