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Meat, South and mountains

Nice style stuffed pork roast with roasted potatoes

This Nice style stuffed pork roast is a butterflied pork shoulder filled with a liver, bacon, garlic and herb stuffing, then rolled and tied. For 4 people, it takes 2.5 hours and a medium skill level, at €3.90 per serving. The key to success is tying it tightly and letting it rest before slicing.

A pork roast stuffed with herbs and garlic in the Nice tradition, roasted in the oven with golden potatoes.

Nice style stuffed pork roast with roasted potatoes
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.90
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This stuffed pork roast hides a garlicky, herby stuffing inside a rolled piece of pork shoulder, a world away from a plain roast. Slice into it and you find a spiral of rosy meat wrapped around a rustic, deeply flavored filling of liver and bacon. The potatoes cook right in the pan juices and white wine, turning soft and golden by the time the roast is done.

This is a Sunday dinner kind of dish, the sort of roast you set in the middle of the table and carve in front of guests. The oven time runs long, but once the roast is tied up, there is not much left to do besides checking on it now and then. It is a good fit for a cold weather meal when people want something warm and satisfying.

The ingredients

4 people

Butcher

  • Butterflied pork shoulder roast 1.2 kg
  • Pork liver 150 g
  • Bacon lardons 100 g

Fruits and vegetables

  • Garlic 5 cloves
  • Parsley 6 sprigs
  • Sage 4 sprigs
  • Potatoes 1 kg

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Chop the liver, bacon, garlic, parsley and sage to make the stuffing, season with salt and pepper.

    Chop coarsely, the stuffing keeps more texture that way.

  2. Spread the stuffing over the opened roast, roll it up tightly and tie it.

    Tie string every couple of inches so the roast holds its shape.

  3. Rub the roast with oil, place it in a roasting pan and put it in the oven at 190 degrees. 30 min

    Searing at high heat first seals in the juices.

  4. Add the quartered potatoes around the roast, pour in the white wine and continue cooking at 170 degrees. 1 h 20

    Stir the potatoes occasionally.

  5. Let the roast rest for ten minutes before slicing. 10 min

    A roast that rests stays juicy, sliced too soon it loses its juices.

Our tips to get it right

  • Ask your butcher to butterfly the roast for you, it makes spreading the stuffing evenly much easier.
  • If the pork liver smells strong, soak it in a splash of white wine for five minutes before chopping, it mellows the flavor.
  • Check doneness with a knife tip in the center of the roast, the juices should run clear, not pink.

The variations

  • Swap the pork liver for chicken liver for a milder, less assertive stuffing.
  • For a quicker version, skip resting the stuffing and use a thinner cut of pork to cut about 25 minutes off the cooking time.
  • Stir chopped pitted black olives into the stuffing for a more distinctly Provençal flavor.

What to serve it with

  • A sharply dressed green salad
  • A glass of dry white wine
  • Steamed green beans

Storage

The roast keeps for 2 to 3 days in the fridge, sliced, in a sealed container. It freezes well in slices for up to 2 months. Reheat it gently in the oven with a little pan juice or broth so it does not dry out.

Questions about this dish

Can you make this stuffed pork roast ahead of time?

Yes, you can roll and tie the roast the day before and keep it in the fridge. Take it out an hour before cooking so it is not too cold when it goes in the oven.

Can you substitute the pork liver in the stuffing?

You can use chicken liver instead or leave it out and add a bit more bacon. The stuffing will be milder but still flavorful.

Why does the roast need to be tied so tightly?

Tight tying keeps the stuffing from spilling out during cooking and holds the roast in a neat round shape. It also helps the meat cook more evenly all the way through.

Can the potatoes be cooked separately?

Yes, but they will be less flavorful without the roast's pan juices and white wine. If your pan is too crowded, roast the potatoes in a second dish with a bit of the same liquid.

How long does it take to make a Nice style stuffed pork roast with roasted potatoes?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Nice style stuffed pork roast with roasted potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Nice style stuffed pork roast with roasted potatoes cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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