Entree: Poland – Pomerania – Kaszubska Pieczeń (Kashubian seasoned pork roast wrapped in bacon with a herb- and breadcrumb-based stuffing)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 15 min

Additional 15 min

Total 2 hrs

Ingredients

- 3 lb (1.4 kg) boneless pork loin, trimmed
- 8 oz (225 g) bacon, 8–10 slices
- 1 cup (120 g) stale country bread crumbs
- 1/2 cup (120 ml) whole milk
- 1 large egg, approx. 50 g
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) butter
- 2 cloves garlic, minced
- 1 tbsp (15 g) chopped fresh marjoram or 1 tsp (1 g) dried marjoram
- 1 tsp (2 g) dried thyme
- 1 tsp (2 g) crushed juniper berries, lightly crushed
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) whole-grain mustard (optional for serving)
- 1 tsp (6 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine or dry apple cider
- 1 cup (240 ml) chicken or pork stock
- 2 tbsp (30 ml) vegetable oil
- 2 sprigs fresh rosemary for roasting (optional)

Instructions

1. Preheat the oven to 375°F (190°C). In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent, about 6–8 minutes; add the garlic and cook 1 minute more. Remove from heat.
2. Combine the sautéed onions and garlic with the bread crumbs, milk, egg, marjoram, thyme, crushed juniper berries, 1/2 tsp salt, and 1/4 tsp pepper in a bowl; mix into a cohesive stuffing.
3. Butterfly the pork loin lengthwise to open it flat, then gently pound to an even thickness about 1 inch (2.5 cm). Spread the Dijon mustard over the interior and evenly distribute the stuffing, leaving a 1/2-inch (1 cm) border.
4. Roll the pork tightly into a roast and secure with kitchen twine every 1–1.5 inches (2.5–4 cm). Lay bacon slices over the top to cover, tucking ends underneath. Tie rosemary sprigs to the roast if using.
5. Heat the vegetable oil in a large ovenproof skillet or roasting pan over high heat. Sear the bacon-wrapped roast on all sides until browned, about 2–3 minutes per side.
6. Deglaze the pan with the white wine or cider, scraping up browned bits, then pour in the stock. Transfer to the oven and roast until an instant-read thermometer inserted into the center reads 145°F (63°C), about 45–60 minutes depending on roast size.
7. Remove roast to a cutting board and tent loosely with foil; let rest 15 minutes. Meanwhile, skim fat from pan juices and simmer the juices on the stove to reduce slightly for a sauce, seasoning with salt and pepper to taste.
8. Slice the roast into 1/2-inch (1 cm) slices and serve warm with pan sauce and whole-grain mustard on the side.