Stuffed Pork Roast with Balsamic Glaze

Stuffed Pork Roast with Balsamic Glaze

  • TOTAL PREP TIME75 minutes
  • SERVINGS8 - 10
  • DEGREE OF DIFFICULTYMedium

Ingredients

  • 3 pound New York (top loin) pork roast
  • 2 tablespoons butter OR olive oil
  • 1 cup cremini mushrooms OR button mushrooms, chopped
  • 1/4 cup onion OR shallots, finely chopped
  • 1 1/2 teaspoons fresh thyme snipped OR 1 teaspoon fresh rosemary, snipped
  • 1 cup plain croutons coarsely crushed
  • 3 ounces prosciutto chopped
  • 1/3 cup Parmesan cheese grated
  • 2/3 cup balsamic vinegar plus 1 tablespoon
  • Salt and pepper
Print this recipe

Preparation

For stuffing, in a large skillet melt butter. Add mushrooms, onion, and thyme; cook until onion is tender. Remove from heat; stir in crushed croutons, prosciutto, cheese, and the 1 tablespoon balsamic vinegar. Season with pepper. Meanwhile, in a small saucepan, bring remaining balsamic vinegar to boiling. Boil, uncovered, until reduced by half, about 6 minutes; remove from heat.

Prepare medium-hot banked fire in covered grill or preheat gas to medium-high. Lightly oil grill grate.

To butterfly the pork loin, place fat-side down. Make a single lengthwise cut down the center of the pork, cutting to within 1/2 inch of the bottom side. Spread open. Make another lengthwise slit to the right of the first cut and a third slit to the left. Cover pork with clear plastic wrap. Pound with a meat mallet to even thickness, about 3/4 inch. Remove plastic wrap.

Spread stuffing onto pork, leaving a 3/4-inch border. Starting from a long side, roll the pork and stuffing jelly-roll style. Tightly and evenly retie meat with butcher's twine or cotton kitchen string at 2-inch intervals. Sprinkle with salt and pepper.

Grill pork, fat-side up, over indirect heat, away from the fire until internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium) – start checking the temperature at 45-50 minutes – brushing with reduced balsamic twice during last 10 minutes of grilling. Remove pork from heat; let rest about 10 minutes. To serve, remove twine and cut pork into slices, about 3/4-inch thick.

Serves 8 to 10 servings

To roast in lieu of grilling: Prepare and stuff pork loin as directed. Preheat oven to 325 degrees F. Place stuffed roast, fat-side up, on a rack in a shallow roasting pan. Roast, uncovered, until internal temperature on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), about 50-60 minutes, brushing with reduced balsamic twice during last 10 minutes of roasting. Let rest about 10 minutes and slice as directed above.

 

Condray Family

Meet the Condray Family

Clifton, Kansas

I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.

Find a Recipe

Our goal is to make you look like a star in the kitchen. Whether that's a quick and easy dinner recipe or a holiday feast, we have the recipe for you!

Search Recipes