Peach And Blue Cheese Stuffed Bacon-Wrapped Pork Roast

Peach And Blue Cheese Stuffed Bacon-Wrapped Pork Roast


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With crisp bacon, sweet peaches, and savory blue cheese crumbles, you’ll love all of these autumn flavors packed into this juicy pork roast! Serve with rice and vegetables for a truly impressive meal.

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Time needed

25 min preparation + 1.5 hour cooking

Serving Size / Yield

12 servings


  • 2 1/2 lb. pork roast
  • 6 slices bacon
  • 1 T. butter
  • 2 T. yellow onion, diced
  • 3 slices bread, toasted and diced
  • 1/2 peach, peeled and diced
  • 2 T. blue cheese crumbles
  • 2 T. fresh parsley, chopped
  • 1/2 tsp. dried thyme
  • 1 1/4 tsp. salt, divided
  • 1/4 tsp. pepper
  • 3/4 C. chicken broth
  • 6 T. brown sugar, packed
  • 2 tsp. smoked paprika
  • 2 T. Dijon-style mustard

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Preheat the oven to 375°F. In a small skillet over low heat, melt the butter. Add the onion and cook 5 minutes, stirring occasionally, until tender. Transfer the onion to a large bowl and add the bread, peach, cheese, parsley, thyme, 1/4 tsp. salt and pepper. Slowly pour in the broth and stir until combined. Set aside. Butterfly the pork by cutting it lengthwise to within 1/2-inch of the bottom side. Open it out and pound to 8x10-inch rectangle, fat side down. Spread the stuffing mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up and arrange it seam side down. Spread the mustard all over the meat. In a small bowl, combine the brown sugar, paprika and 1 tsp. salt. Rub the mixture all over the roast, then wrap the bacon slices around the roast. Tie the roast with butcher’s twine at each slice of bacon. Arrange the pork, seam side down, in a roasting pan and roast until the internal temperature of the pork reaches between 145°F, with a 3-minute rest, and 160°F, about 1 hour and 15 minutes, basting halfway through. Let rest 15 minutes before slicing and serving.

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