| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1 onion
- One 5-pound boneless pork loin, butterflied
- 10 slices provolone piccante
- 4 whole jarred roasted red peppers
- 2 cups baby spinach
- 4 sprigs fresh rosemary
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 degrees F.
- Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
- Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher’s twine and sprinkle all over with 3/4 teaspoon salt.
- Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
- Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
- Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 771 |
| Total Fat | 44 g |
| Saturated Fat | 14 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 82 g |
| Cholesterol | 235 mg |
| Sodium | 587 mg |
Reviews
The roast was delicious. I did have an issue with melting provolone and I think 140 is more appropriate for a medium rare roast. I will make again with a sprinkle of parm as the provolone melted into the sauce.
Delicious! Over stuffed a little but it was absolutely great!
I made this exactly as you state, and it was Fantastic. In fact it was so good we have made it a couple times. One variation that I tried is; I marinated the Pork in Chicken stock with onion,garlic,and fresh rosemary, and thyme, with a little honey. Then took it out dried it then added all the stuffing, tied it up, and placed in my Air fryer. wow amazing with the crispy outside
Delicious
This recipe is delicious and we will definitely make it again. However, there was some confusion about the size of the roast. I went to the butcher and got a 5 lb. boneless, pork loin. If you follow the recipe exactly as written, the roast will not fit into a 9 x 13 pan unless you cut it in half. I cut it in half and decided to use two, 9 x 13 pans so the meat was not crowded and would cook evenly. After doing some research, I decided to brown the roasts on high heat for about 1 minute per side. I deglazed the pan and used vegetable broth instead of chicken broth. I adjusted the oven temperature and cooking time: 400 degree oven, roast for 30 minutes, baste and continue roasting about another 20 minutes and check the internal temperature for doneness. This worked for me. This is truly delicious!
Absolutely delicious !! My entire family loved it. Even my super fussy husband. Thank you Giada
Mine came out perfectly! I used the probe to my oven & set it at 150°…The 1st 45 minutes I had my oven set on 425° & then lowered the temperature to 375° till the probe temperature hit 150°…Let it set topped aluminum foil for 15 minutes & sliced away! I will be making this again soon! Thanks for the recipe!
Can this be made with a buttetflied Flank Steak?
Came out dry and tough first time and cheese melted and ran out into cooking dish. Second time was better with less cooking time, but cheese still ran out despite wrapping the roast in bacon strips and tying it with string, length and width. Also, it wasn’t very flavorful.
When Giada made this on Steve Harvey Show she made a sauce with mustard & Parmesan. I would love to have that recipe and thought it would be posted here with the pork roast recipe. Is it possible to get that recipe??