blue-cheese stuffed pork and bacon roast

with sweet parsnip chips

  • 1kg parsnips, peeled and thinly sliced
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons brown sugar
  • 1 x 600g pork fillet, trimmed and butterflied
  • 100g creamy blue cheese, crumbled
  • 1 cup (70g) fresh sourdough breadcrumbs
  • sea salt and cracked black pepper
  • 8 rashers (200g) streaky bacon
  1. Preheat oven to 240°C (475°F). Place the parsnip, oil and sugar in a large bowl and toss to coat. Divide between 2 large oven trays and cook for 6–8 minutes. Turn and cook for a further 5–6 minutes or until browned and crispy. Set aside.
  2. While the parsnip is cooking, use a meat mallet to pound the pork to 1cm thick. Place the cheese, breadcrumbs, salt and pepper in a large bowl and mix to combine. Spoon the mixture onto the pork and roll to enclose.
  3. Wrap the bacon around the pork and place the roll, seam-side down, on a large oven tray. Cook for 15 minutes or until the bacon is crispy and the pork is cooked through. Slice the pork and serve with the parsnip chips. Serves 4.
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Reader ratings (3.90) 321751
donna hay team

Hi Fiona, you could use a soft brie or goat’s curd. And why don’t you try some sweet potato with the parsnip - delicious! The DH team

Fiona Fahy

Hi are there any other cheeses you would recommend in this recipe? Also what other veggies would suit to serve with parsnips? Thx Fiona

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