Hasselback Stuffed Pork Loin

The ‘hasselback’ style of cooking originated many years ago in Stockholm, Sweden. Overtime many variations have been made and are simply products and preferences of the individual preparing them. It is the slicing and roasting that distinguish the style rather than the variations on seasonings or toppings.

Today, I wanted to do a pork roast in this manner using some mushrooms and ‘pancetta‘. An Italian specialty, pancetta is made from pork belly that is spiced, salted and cured for about 3 months. Often seasoned with spices like fennel, nutmeg, garlic, dried ground hot peppers and peppercorns to create pancetta’s distinctive spicy flavor.

After it has been cured and dried for a few months, it is often rolled into a spiral so that the fat and meat form a cylinder, alternating each other. Pancetta is also sold as a slab so that most of the fat is located only on one side.

Although, both pancetta and North American streaky bacon are from the same raw cut of pork, in taste, texture and uses they have two key differences. Pancetta is cured, not cooked over heat while bacon is a smoked meat. Pancetta is described by the spices used to flavor and cure the meat whereas bacon’s many varieties are derived from the different wood pellets used to impart its signature smoky flavor.

This is such an easy way to make such a flavorful roast.

Print Recipe

Hasselback Stuffed Pork Loin

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Main Dish

Cuisine

American

Keyword

hasselback stuffed pork loin

Servings

MetricUS Imperial

Ingredients

• 907 gm pork loin
• 4 cups mushrooms, sliced
• 3 Tbsp olive oil, divided
• 1/4 tsp salt
• pepper to taste
• 1 tsp oregano
• 1-2 tsp rosemary, chopped
• 1 Tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 6-8 pancetta, thin slices

Course Main Dish Cuisine American Keyword hasselback stuffed pork loin Servings MetricUS Imperial Ingredients 907 gm pork loin 4 cups mushrooms, sliced 3 Tbsp olive oil, divided 1/4 tsp salt pepper to taste 1 tsp oregano 1-2 tsp rosemary, chopped 1 Tbsp fresh parsley, chopped 1 clove garlic, minced 6-8 pancetta, thin slices

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Pre-heat oven to 425°
2. In a medium frying pan add 2 tablespoons olive oil, mushrooms, salt, pepper, oregano, rosemary, parsley and garlic, sauté for approximately 10-15 minutes.
3. Make approximately 6 x 1/2 inch slices in the pork loin, be sure to not slice right through, place 1 slice of pancetta between each slice and divide mushroom mixture between the 6 slices. Stick 3 long kabob sticks through the meat to hold the mixture in place.
4. Drizzle a little oil on baking pan, Place stuffed pork on pan and sprinkle with more oregano, a little salt and pepper and a sprig of rosemary.
5. Bake for approximately 50-60 minutes or meat thermometer reads 155-160° F. Let sit 5-10 minutes before slicing and serving.