Rolled Pork Roast

Serves: 8

What you’ll need:


  • ½ cup of red wine ­ Chianti
  • ¼ cup of extra virgin olive oil
  • ¼ teaspoon of black pepper
  • ½ teaspoon sea salt
  • 1 sprig of thyme


  • ¼ cup of minced celery
  • ¼ cup of minced jicama
  • ¼ cup of minced shallot
  • 3 sliced of thick nitrate free bacon, diced


  • 2 lb ­ 2.25 lb Boneless grass-fed Pork leg, butterflied

How you make it:

First, whisk up the red wine, olive oil, sea, pepper and thyme and marinade the pork shoulder for 4 ­ 6 hours before you roast it.

  1. When the pork is ready, combine the celery, jicama, shallots and bacon in a bowl and blend.
  2. Take the mixture and put down the center of the pork leg and shape it into a roll.
  3. Tie the roast closed with a piece of twine and set into a skillet.
  4. Place the skillet in the oven at 325 degrees. Also, set a small pan of water in the oven at the same time.
  5. Let cook for 1hr 45 minutes or until the inner temperature reads 165 and let rest for 15 minutes.

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