Rolled Pork Roast

Sharing is caring!


Rolled Pork Roast

Every year, for the last 17 years,  I have wanted to do something different on Thanksgiving but my family and friends were not going to have the day without turkey.  Don’t get me wrong, I love turkey,  but I want to change it up.  I grew up eating lumpia, pancit, potato salad and mess of southern food on Thanksgiving so it makes sense that I like to break traditions and venture into new food realms on the holiday.

I wanted to do something fancy though and I settled on a pork leg roast recipe.  I had my butcher butterfly it and then whipped up a marinade to give it a bit more flavor and impart a holiday feel.    I know red wine is not Whole30.  If you want you could do  crushed tomatoes instead but the wine gives it a really warm taste.

Ok, when this bad boy is roasting in your oven it’s going to give off a bunch of juice.   I basted the roast in it and saved the broth for another dish.   Also,  if you marinade it in wine, when you first cut it, it will have a slight pink tinge at the inner areas.  At first, I was like, oh my God it’s not done.  It is, well, if the inner temperature is 165 and you cook it as the direction state, but that is the wine so don’t freak out like I did.

Rolled Pork Roast


Rolled Pork Roast

Course: Rolled Pork Roast
Prep Time: 5 hours
Cook Time: 1 hour 45 minutes
Total Time: 6 hours 45 minutes
Servings: 8
Author: Kelly Bejelly



  • 1/2 cup of red wine - Chianti
  • 1/4 cup of olive oil
  • 1/4 teaspoon of black pepper
  • 1/2 teaspoon sea salt
  • 1 sprig of thyme


  • 1/4 cup of minced celery
  • 1/4 cup of minced jicama
  • 1/4 cup of minced shallot
  • 3 sliced of thick bacon diced


  • 2 lb - 2.25 lb Boneless Pork leg butterflied


  1. First, whisk up the red wine, olive oil, sea, pepper and thyme and marinade the pork shoulder for 4 - 6 hours before you roast it.
  2. When the pork is ready, combine the celery, jicama, shallots and bacon in a bowl and blend. Take the mixture and put down the center of the pork leg and shape it into a roll.
  3. Tie the roast closed with a piece of twine and set into a skillet.
  4. Place the skillet in the oven at 325 degrees. Also, set a small pan of water in the oven at the same time.
  5. Let cook for 1hr 45 minutes or until a the inner temperature reads 165 and let rest for 15 minutes.

© 2011-2012, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.


  1. Colleen November 7, 2012 at 11:50 am

    This looks great!

  2. Donna November 7, 2012 at 3:12 pm

    This sounds so good! I know what you mean about turkey on Thanksgiving, though. 🙂 But since I haven’t cooked my own Thanksgiving meal in years, because we go out of town to spend it with my mom, I’m happy to eat turkey. I may think about this for Christmas, though (which is traditionally, ham). 🙂

  3. Mellisa November 7, 2012 at 7:13 pm

    Amazing! You have some fantastic recipes.

  4. Kathleen November 7, 2012 at 7:59 pm

    This looks so absolutely delicious! Going to try it for sure!

    1. Kelly Bejelly November 8, 2012 at 4:20 pm

      Thanks Kathleen 🙂

  5. Maryann November 8, 2012 at 8:45 am

    That is an awesome looking roast. Yummy!!!!

  6. Annie @ Mama Dweeb November 8, 2012 at 10:10 am

    That looks scrumptious!! I cannot wait to make that for my family. We are pork lovers here, one of my favorite kinds of meat 🙂

    1. Kelly Bejelly November 8, 2012 at 4:12 pm

      Thanks Annie! I hope that you like it.

  7. Kiersten @ Oh My Veggies November 8, 2012 at 1:18 pm

    Good for you for doing something different! I always think it’s so funny that people get so stuck on eating turkey and other specific foods on Thanksgiving, they seem to lose sight of the fact that Thanksgiving isn’t all about the food.

  8. Lolo November 8, 2012 at 6:21 pm

    We love having turkey for Thanksgiving, but that Pork Roast is a great option!

  9. Marcie W. November 9, 2012 at 5:12 pm

    I love the idea of doing something different then the traditional turkey and as a pork lover, this looks amazing. BTW, BOTH of my brother in laws are Filipino so I’m down for lumpia and pancit ANY time and always!

    1. Kelly Bejelly November 10, 2012 at 10:45 am

      Ha! One of my paleo cheats is lumpia! I make some up every year during the holidays.

  10. Leilani November 24, 2012 at 1:17 pm

    This looks amazing!

  11. Buttoni November 29, 2012 at 8:23 pm

    This sounds incredibly good! I just bought a lovely pork loin roast and will be trying this out soon!

  12. Isabelle December 25, 2017 at 2:46 pm

    soooo – question:
    Is the bacon in the filling cooked or no?

    1. Kelly Bejelly January 3, 2018 at 8:07 am

      It’s not cooked before you put it in the roll.


Leave A Comment

Your email address will not be published. Required fields are marked *