Three Little Pigs Roast

Lunch / Dinner

Three Little Pigs Roast

Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? Then this Three Little Pigs Roast recipe is for you! Any cured meats will work in this roast, so feel free to try other options, like prosciutto, or finocchiona. See our article titled How to Make a Stuffed Pork Loin for step-by-step instructions.


6 servings

Total Time

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For the roast, combine Dijon and honey.

Butterfly roast by cutting it nearly in half lengthwise, starting on the side, then open the two halves like a book. Next, with knife parallel to roast, cut from center outward, butterflying one of the halves, then repeat on second half. (See steps in the article How to Make a Stuffed Pork Loin.)

Pound butterflied roast between two sheets of plastic wrap to ½-inch thick with the smooth side of a meat mallet. Spread Dijon mixture over roast, leaving a ½-inch border.

Layer ham, fontina, Parmesan, parsley, and salami over the roast, leaving a ½-inch border.

Tightly roll roast, tie crosswise, at 1-inch intervals with kitchen string to secure, then tie lengthwise, twice, perpendicular to one another (strings will form an “×” on the ends of the roast). Rub roast with oil and season with salt and pepper.

Preheat oven to 400°.

Sear roast in a grill pan over high heat on three sides, 3 minutes per side; rotate roast to fourth side (seam side down), then transfer to oven and roast until a thermometer inserted into the thickest part registers 115–120°, 4550 minutes. Transfer roast to a cutting board, tent with foil, and let rest 15 minutes before slicing.

For the sauce, whisk together honey and Dijon. Serve roast with sauce.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 685

% Daily Value*

Total Fat 36g 55%

Saturated Fat 17g 85%

Cholesterol 194mg 64%

Sodium 1291mg 53%

Carbs 22g 7%

Protein 64g

*Percent Daily Values are based on a 2,000 calorie diet.

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