A juicy, golden roast stuffed with smoky bacon and perfectly seasoned potatoes—this dish is the ultimate crowd-pleaser for Sunday dinners, festive gatherings, or any meal where you want hearty, comforting flavors to shine.
This recipe delivers a perfect balance between rich and savory. The aromatic marinade adds depth, while the bacon nestled inside each cut of meat infuses it with flavor and juiciness. Surrounding it all are thin slices of herb-coated potatoes, roasted until crisp on the edges and tender in the center. With minimal prep and a big visual payoff, this is a fantastic dish to master for both beginners and seasoned home cooks.
Preparation time: 25 minutes
Cook time: 60 minutes
Total time: 1 hour 25 minutes
Yield: Serves 4–6
Cuisine: European-Inspired Comfort Food
Ingredients
For the meat marinade:
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3 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon sweet paprika
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1 tablespoon dark balsamic vinegar
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1 teaspoon Worcestershire sauce
For the roast:
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1–1.2 kg (2.2–2.6 lb) pork loin or boneless beef roast
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250 g (½ pound) smoked bacon strips
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Salt, to taste
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Freshly ground black pepper, to taste
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Butcher’s twine or culinary floss
For the potatoes:
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800 g (1.75 lb) potatoes, peeled and thinly sliced
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1 teaspoon dried Provencal herbs (or Italian seasoning)
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1 teaspoon garlic powder
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Salt and pepper, to taste
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2 tablespoons olive oil
Directions
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Make the marinade. In a medium bowl, whisk together olive oil, garlic powder, paprika, balsamic vinegar, and Worcestershire sauce until emulsified. Set aside.
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Prepare the meat. Pat your pork or beef roast dry with paper towels. Carefully make vertical slits every 1 cm across the roast, stopping just before cutting all the way through. This creates deep pockets to stuff without slicing the meat apart.
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Apply the marinade. Rub the marinade over the entire roast, ensuring it gets into the cuts. Wearing gloves makes this process easier and cleaner.
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Stuff with bacon. Fold one strip of bacon and insert into each slit. If desired, add cheese or tomato slices in between for added flavor.
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Secure the roast. Tie the roast at intervals with butcher’s twine to help it hold its shape while baking.
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Season the surface. Lightly sprinkle the top of the roast with salt and cracked black pepper.
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Preheat the oven to 200°C (392°F). Line a baking tray with parchment paper and place the stuffed roast in the center.
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Prepare the potatoes. In a large bowl, combine the sliced potatoes with garlic powder, Provencal herbs, salt, pepper, and olive oil. Toss until evenly coated.
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Arrange around the meat. Spread the seasoned potatoes around the roast on the tray, creating a nest.
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Bake. Transfer the tray to the oven and roast for about 60 minutes. Halfway through, stir the potatoes gently to ensure even cooking.
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Rest and serve. Let the meat rest for 5–10 minutes before slicing. Cut into thick slices, plate with crispy potatoes, and enjoy.
Origins and Popularity of the Recipe
Stuffed roasts have been a centerpiece of European family meals for centuries, from Italian porchetta to French roulades. The idea of enhancing lean cuts of meat with fatty, flavorful additions like bacon is both traditional and practical—it keeps the meat moist during cooking while imparting a smoky richness. In recent years, “hasselback” styles have gained attention for their dramatic appearance and clever use of stuffing. This version combines that visual appeal with rustic comfort, making it a perfect blend of modern presentation and old-world heartiness.
Reasons Why You’ll Love This Recipe
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Showstopper effect: It looks gourmet but is easy to make.
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All-in-one meal: Protein, starch, and flavor all in one pan.
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Customizable: Change the stuffing and sides as you like.
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Meal prep-friendly: Can be prepped ahead and baked fresh.
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Crowd-pleaser: Adults and kids both enjoy the combination of meat and crispy potatoes.
Health Benefits
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Rich in protein from the pork/beef and bacon, which helps with muscle maintenance and satiety.
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Potatoes provide potassium, fiber, and vitamin B6.
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Olive oil is a heart-healthy fat that supports cholesterol levels.
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Garlic and paprika contain natural anti-inflammatory and antioxidant properties.
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Homemade from scratch, allowing control over sodium and additives compared to store-bought dishes.
Serving Suggestions
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Pair with a crisp green salad dressed in lemon vinaigrette.
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Serve with a side of pickled vegetables or sauerkraut for a zingy contrast.
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Offer garlic yogurt sauce, aioli, or horseradish dip on the side.
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Pour a glass of red wine like Syrah or Zinfandel for an elevated meal.
Cooking Tips
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Don’t skip resting the meat. It locks in the juices before slicing.
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Use a thermometer. Aim for 70–75°C internal temp for pork, or adjust based on your protein.
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Cut potatoes evenly. This ensures they all roast at the same time.
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Flip the roast halfway through cooking if it browns too quickly on one side.
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Use convection mode if your oven has it to crisp up the potatoes even more.
Variations to Try
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Cheese-stuffed version: Add mozzarella or gouda into the slits with bacon.
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Vegetarian take: Use thick slices of zucchini or portobello mushrooms instead of meat.
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Spicy twist: Add chili flakes, harissa, or cayenne to the marinade.
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Mediterranean version: Use sun-dried tomatoes, feta, and olives in place of bacon.
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Holiday-ready: Stuff the roast with dried fruit and herbs like rosemary and sage for festive flair.
Recipe Conclusion
This bacon-stuffed roast with herb potatoes is more than just dinner—it’s an experience. The process of marinating, stuffing, and roasting results in a meal that’s as rich in taste as it is in tradition. The meat is juicy, the bacon savory, and the potatoes perfectly crisped. Whether you serve it on a weeknight or during a celebration, it will feel like a special occasion. It’s a no-fuss, high-reward recipe that every home cook should have in their back pocket.
Frequently Asked Questions
1. What other cuts of meat can I use?
You can use boneless turkey breast, beef brisket, or even a thick-cut ham roast.
2. Can I use turkey bacon instead?
Yes, turkey bacon works well and reduces the fat content, though the flavor is milder.
3. Do I need to tie the roast?
It’s highly recommended. Tying helps keep everything secure and makes slicing easier after baking.
4. Can I add other vegetables?
Yes, you can add bell peppers, onions, or even chunks of squash alongside the potatoes.
5. How can I make this low-carb?
Replace the potatoes with cauliflower florets or roasted turnips.
6. Can I freeze leftovers?
Absolutely. Slice the roast, place portions in airtight containers, and freeze for up to 1 month.
7. What if I don’t have Worcestershire sauce?
You can substitute with soy sauce, tamari, or even a splash of anchovy paste for umami depth.
8. How do I make this dairy-free?
Ensure the bacon has no dairy-derived preservatives and skip any optional cheese fillings.
9. Can I prepare this in a Dutch oven instead?
Yes! A Dutch oven can be used with the lid off for roasting. This also keeps the heat even.
10. What if my potatoes aren’t crisping up?
Ensure they’re not overcrowded. Space them out on the tray and use convection heat if available.