Blue Cheese Stuffed Pork & Bacon Roast

15 mins
Capable Cooks
6 people

What you’ll need

1 SunPork loin roast

1kg parsnips thinly sliced

1/4 cup olive oil

2 Tbsp. of brown sugar

100g blue cheese crumbles

1 cup fresh sourdough crumbs

Sea salt and cracked Black Pepper

8 rashers of thinly sliced streaky bacon

How to make it

Preheat oven to 240 degrees Celsius. Place the parsnips, oil and sugar in a large bowl and toss to coat. Place on a baking tray and cook for 6 to 8 minutes. Turn and cook for a further 5 to 6 minutes or until brown and crispy.

Butterfly the loin roast and use a meat mallet to pound the pork to 1cm thick. Place the cheese, bread crumbs, salt and pepper in a large bowl and mix to combine. Spoon the mixture onto one of the pork and roll to enclose. Use string to ensure it remains closed.

Wrap the bacon around the pork and place the role seam side down on a large baking tray. Cook for 40 minutes or until the bacon is crispy and the pork is cooked through.

Remove the pork from the oven and serve with parsnip chips.

1 SunPork loin roast

1kg parsnips thinly sliced

1/4 cup olive oil

2 Tbsp. of brown sugar

100g blue cheese crumbles

1 cup fresh sourdough crumbs

Sea salt and cracked Black Pepper

8 rashers of thinly sliced streaky bacon

Preheat oven to 240 degrees Celsius. Place the parsnips, oil and sugar in a large bowl and toss to coat. Place on a baking tray and cook for 6 to 8 minutes. Turn and cook for a further 5 to 6 minutes or until brown and crispy.

Butterfly the loin roast and use a meat mallet to pound the pork to 1cm thick. Place the cheese, bread crumbs, salt and pepper in a large bowl and mix to combine. Spoon the mixture onto one of the pork and roll to enclose. Use string to ensure it remains closed.

Wrap the bacon around the pork and place the role seam side down on a large baking tray. Cook for 40 minutes or until the bacon is crispy and the pork is cooked through.

Remove the pork from the oven and serve with parsnip chips.

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