Hasselback Pork Roast with Apples, Coppa & Sage
This is a roast that will turn heads and delight taste buds. The ingredient list is very short and there is very little prep, too!
I took my cue for this recipe from the popular hasselback potato fad – I see your potatoes and raise you a roast! But when I decided to stuff the roast I had to come up with a whole new way to truss it to keep the filling from falling out during the browning phase. Enter: bamboo skewers – see photos and directions for details.
Slicing the roast makes the meat cook faster, so you’ll see the cooking time is different from what we would normally recommend for a pork loin roast. Also, we don’t reduce the wine here – we use it to braise the roast instead – capitalizing on the pressure cooker’s amazing ability to keep un-reduced pressure cooked wine tart. With fat from the roast and coppa, we want tart here.
I used my pressure braiser, so I didn’t have to be careful about the length of the roast, but if you’re using a standard stockpot-type cooker be mindful about the size of meat you’re buying and stuffing (if it’s too long, you can always slice it off).
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5 L or larger||none||15 min.||High(2)||Natural|
- Serves: 6-8
- Serving size: 1½ slices
- Calories: 432.8
- TOTAL Fat: 21g
- TOTAL Carbs: 3.4g
- Sugar Carbs: 2.4g
- Sodium: 321.1mg
- Fiber Carbs: 0.6g
- Protein: 51.1g
- Cholesterol: 120.7mg
- 2-3 lb (1-1.5k) pork loin roast
- 1 large apple, cored and sliced
- 12 slices coppa (or round pancetta or prosciutto)
- 1 tablespoon olive oil
- 1 small bunch of sage
- ¼ cup (60ml) water
- ¾ cups (180ml) white wine
- Turn roast fat-side down on a cutting board and make a cut every ½" (1.5cm) running crosswise - for each slice only cut ¾ of the way down the roast, leaving all of the slices connected.
- Add a slice of coppa at one end of the roast, and fill each cut with one apple and one coppa slice.
- Insert two bamboo skewers near the center of the roast and press them through as each cut is filled - if the coppa and apples are slightly larger, that is fine but you can also pull and tug on the pork meat to lightly change the shape of each cut. When the last cut is filled add a coppa slice the outside of the roast.
- Using kitchen string, wrap the roast horizontally using the skewers to fasten, if necessary.
- In the pre-heated pressure cooker, add oil and sage leaves. When the leaves start to crackle add the roast and brown on all sides.
- Turn off the heat and pour in the wine and water.
- Close and lock the lid of the pressure cooker.
- For electric pressure cookers: Cook for 15 minutes at high pressure.
For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 15 minutes pressure cooking time..
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and wait for the lid-locking pressure indicator to go down (20 to 30 minutes).
- Transfer the roast to a serving platter and remove the skewers and string - pour cooking liquid and sage leaves over roast before serving.
- To serve, just finish cutting the slice between the apple and coppa slice - each piece of meat will have an apple slice stuck on one side, and coppa slice on the other.