Ingredients:

For the Potato Filling:

• Potatoes – 4 large, peeled and cubed
• Mushrooms – 200g, finely chopped
• Onion – 1 medium, finely chopped
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt and pepper – To taste

For the Pork Roast:

• Pork roast – 500g
• Bacon strips – 500g
• Olive oil – 1 tbsp
• Fresh rosemary or thyme sprigs – For garnish (optional)
• Kitchen twine – For tying the roast

For the Sauce:

• Chicken or vegetable broth – 1 cup
• White wine (optional) – 1/2 cup
• Soy sauce – 1 tbsp
• Honey – 1 tbsp
• Cornstarch mixed with water – 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Step-by-Step Instructions:

Step 1: Prepare the Potato Filling

1. Boil the Potatoes: Begin by peeling and cubing the 4 large potatoes. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are tender, about 12-15 minutes. Drain and set aside.
2. Sauté the Mushrooms and Onion: In a large pan, melt 2 tbsp of butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add the finely chopped mushrooms and minced garlic to the pan and continue cooking for another 5-7 minutes until the mushrooms release their moisture and start to brown.
3. Mash the Potatoes: In a large bowl, mash the cooked potatoes until smooth. Mix in the sautéed mushroom and onion mixture. Season the filling with salt and pepper to taste, and stir until everything is well combined. Set the filling aside to cool slightly.

Step 2: Prepare the Pork Roast

1. Prepare the Pork: If your pork roast is not pre-butterflied, carefully cut it lengthwise down the middle, being careful not to slice all the way through. Open the pork roast flat, like a book, and pound it lightly to even out the thickness.
2. Spread the Filling: Lay the butterflied pork roast flat and evenly spread the prepared potato and mushroom filling over the surface, leaving a small border around the edges.
3. Roll and Tie the Roast: Carefully roll the pork roast tightly around the filling. Once rolled, lay the bacon strips side by side on a clean surface, overlapping slightly. Place the rolled pork roast on top of the bacon and wrap the bacon around the roast. Secure the roast with kitchen twine at several intervals to hold the bacon and the filling in place.
4. Sear the Roast: Preheat your oven to 180°C (350°F). Heat 1 tbsp of olive oil in a large ovenproof pan or skillet over medium-high heat. Sear the bacon-wrapped pork roast on all sides for 3-4 minutes until the bacon is crispy and golden.
5. Roast the Pork: Transfer the pan to the preheated oven and roast the pork for 45-60 minutes, or until the internal temperature of the pork reaches 70°C (160°F). Use a meat thermometer to check for doneness.

Step 3: Prepare the Sauce

1. Deglaze the Pan: Once the pork roast is done, remove it from the pan and let it rest on a cutting board. Place the pan on the stovetop over medium heat. Add 1 cup of chicken or vegetable broth and 1/2 cup of white wine (if using) to the pan, scraping up any browned bits left from the pork roast.
2. Add Flavoring: Stir in 1 tbsp of soy sauce and 1 tbsp of honey. Allow the mixture to simmer for 5-7 minutes, reducing slightly.
3. Thicken the Sauce: In a small bowl, mix 1 tbsp of cornstarch with 2 tbsp of water until smooth. Slowly add this slurry to the sauce, stirring constantly until the sauce thickens. Cook for another 2 minutes, then remove from heat.

Step 4: Serve the Pork Roast

1. Remove the Twine: After the pork has rested for about 10 minutes, carefully remove the kitchen twine.
2. Slice and Serve: Slice the pork roast into thick rounds and arrange them on a serving platter. Pour the prepared sauce over the top or serve it on the side.
3. Garnish (Optional): Garnish the pork roast with fresh rosemary or thyme sprigs for an added touch of freshness and aroma.

Cooking Tips:

• Butterfly the Pork: If you’re not comfortable butterflying the pork yourself, you can ask your butcher to do it for you. This ensures even thickness for easier rolling.
• Secure with Twine: Make sure to tie the pork roast securely with kitchen twine to prevent the filling from spilling out during roasting.
• Rest the Meat: Allowing the pork roast to rest after cooking ensures that the juices redistribute throughout the meat, keeping it moist and tender when sliced.
• Substitute for White Wine: If you prefer not to use white wine, you can substitute it with additional broth for the sauce.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at a low temperature or in the microwave.
• Freezing: You can freeze the cooked pork roast for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Facts (Per Serving, Based on 6 Servings):

• Calories: 550-600 kcal
• Protein: 40g
• Fat: 35g
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 5g
• Sodium: 900mg

This dish provides a good balance of protein from the pork and bacon, healthy fats from the olive oil and butter, and carbohydrates from the potatoes. The sauce adds a touch of sweetness and saltiness, enhancing the overall flavor profile.

Frequently Asked Questions (FAQs):

1. Can I use a different type of filling? Yes, you can customize the filling by adding other vegetables such as spinach, carrots, or even cheese for a richer filling. You can also add cooked rice or quinoa to the potato mixture for more texture.

2. Can I use pork loin instead of pork roast? Yes, pork loin can be used, but be sure to adjust the cooking time accordingly. Pork loin is typically leaner and may cook faster, so keep an eye on it to avoid overcooking.

3. Is the white wine necessary in the sauce? White wine adds a depth of flavor to the sauce, but if you prefer not to use alcohol, you can substitute it with extra broth or even apple juice for a slightly sweet flavor.

4. Can I make this dish ahead of time? Yes, you can prepare the pork roast and potato filling in advance, refrigerate them, and then roast the pork just before serving. The sauce can also be made ahead of time and reheated when needed.

5. What sides go well with this pork roast? This dish pairs well with roasted vegetables, mashed potatoes, steamed green beans, or a fresh green salad. The sauce also makes it ideal to serve with rice or couscous.

Conclusion:

This Pork Roast with Mushroom Potato Filling and Bacon is an indulgent yet simple dish that brings together classic flavors in a comforting, elegant meal. The tender pork wrapped in crispy bacon, combined with the flavorful potato and mushroom filling, creates a wonderful contrast of textures and tastes. The savory sauce with hints of sweetness from honey and soy sauce elevates the entire dish, making it perfect for special dinners or family gatherings. Easy to make and versatile, this recipe is sure to become a favorite in your kitchen. Enjoy!