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
- 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.
- 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.
- 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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