Herb‑Stuffed Bacon‑Wrapped Pork Roll with Mushroom‑Cheese Filling and Vegetable Rice

Ingredients

• 4.4 lb Pork Shoulder (trimmed, rinsed, patted dry; cut into diamond‑shaped pieces)
• to taste Salt (generously seasoned)
• 1 tsp Ground Black Pepper (freshly ground)
• 2 tsp Smoked Paprika (generously sprinkled)
• 2 tbsp Unsalted Butter (for sautéing onion and mushrooms)
• 1 medium White Onion (finely chopped)
• 6 Garlic Cloves (minced (3 for pork, 3 for rice))
• 3 Portobello Mushrooms (chopped; regular button mushrooms can be used)
• 1 tsp Mixed Dried Herbs (for seasoning pork and rice)
• 3.5 oz Mozzarella Cheese (grated on a coarse grater)
• 5.3 oz Sun‑Dried Tomatoes (sliced)
• 7 oz Bacon Strips (used to wrap the roll and cover sides)
• 4 Fresh Rosemary Sprigs (adds pine‑like aroma)
• 1 tbsp Vegetable Oil (for sautéing vegetables for rice)
• 1 medium Red Onion (finely chopped)
• 1 large Carrot (sliced into half‑rings)
• 1 medium Bell Pepper (chopped)
• 1 medium Zucchini (sliced into half‑rings)
• 1 medium Tomato (finely chopped)
• 7 oz Long Grain Rice (rinsed before cooking)
• 3/4 cup Meat Broth (made with a bouillon cube)
• 1 tbsp Soy Sauce (for the finishing sauce)
• 1 tbsp Mustard (preferably Dijon)
• 2 tbsp Tomato Paste (for the finishing sauce)
• 1/2 tsp Honey (for the finishing sauce)

Instructions

1. Prepare and Season Pork

   Rinse the pork shoulder, pat dry with paper towels, then cut the meat into diamond‑shaped pieces. Cover with plastic wrap and gently tenderize with a meat mallet. Season generously with salt, ground black pepper, and smoked paprika, then massage the spices into the meat.

   Time: PT15M

2. Marinate

   Roll the seasoned pork tightly into a log, wrap tightly in plastic wrap, and let it rest at room temperature for 30 minutes to allow the flavors to meld.

   Time: PT30M

3. Sauté Filling Ingredients

   Heat a skillet over medium heat, melt the butter, then add the finely chopped white onion, minced garlic, and chopped portobello mushrooms. Cook, stirring occasionally, until the onion is golden and the mushrooms have released their moisture, about 8–10 minutes.

   Time: PT10M

4. Assemble the Roll – First Layer

   Unwrap the marinated pork, lay it flat, sprinkle a pinch of salt and a pinch of mixed dried herbs, then spread the mushroom‑onion mixture evenly over the surface using a spatula.

   Time: PT5M

5. Add Cheese and Sun‑Dried Tomatoes

   Evenly distribute the grated mozzarella and sliced sun‑dried tomatoes over the mushroom layer. Roll the pork tightly back into a log, sealing the ends with a little water if needed.

   Time: PT5M

6. Wrap with Bacon and Prepare Baking Dish

   Line a baking dish with a sheet of aluminum foil and parchment paper. Place the pork roll in the center, then wrap the bacon strips around the entire roll, overlapping to cover the sides. Tuck the rosemary sprigs on top, then cover the roll loosely with another sheet of foil, sealing the edges.

   Time: PT10M

7. First Bake

   Preheat the oven to 350°F (180°C). Bake the foil‑wrapped roll for 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).

   Time: PT1H30M

   Temperature: 350°F

8. Prepare Vegetable Rice

   While the pork bakes, heat a skillet with vegetable oil over medium heat. Add the red onion, minced garlic, carrot half‑rings, bell pepper, zucchini, and tomato. Sauté for about 8 minutes until softened. Add the rinsed rice, meat broth, a pinch of salt, pepper, and mixed herbs. Cover and simmer on low heat for 10–15 minutes until the rice is tender and liquid is absorbed.

   Time: PT20M

9. Make Finishing Sauce

   In a small bowl, whisk together soy sauce, mustard, tomato paste, and honey until smooth.

   Time: PT5M

10. Second Bake with Sauce

    Remove the roll from the oven, discard the top foil and parchment, and brush the prepared sauce generously over the entire surface using a silicone brush. Return the roll to the oven (uncovered) and bake for an additional 20 minutes, allowing the glaze to caramelize.

    Time: PT20M

    Temperature: 350°F

11. Rest and Serve

    Remove the roll from the oven, let it rest for 5 minutes before slicing. Slice into 1‑inch rounds and serve alongside the vegetable rice.

    Time: PT5M

Nutrition Facts

Calories

990

Protein

80 g

Carbohydrates

40 g

Fat

77 g

Fiber

2 g