Pork roasts were never really served in my house when I was younger. Sure we did pork chops – battered and fried, maybe some milk gravy. But pork roasts were just not done. Then I got diagnosed and started looking at other types of foods to fill me up, because we all know GF is Not Taste Free. And doing a pork roast fit the bill.
My first variation of a simple pork roast was my Caribbean Jerk Roast. But recently I saw another Celiac blogger talking about bacon-wrapped loaf and I had to experiment. And boy was this experiment tasty!
I made a sandwich with Pepper Jack cheese and fresh jalapenos between pork “buns” wrapped in bacon … it was awesome!
Cheesy Pork Roll
1 pork roast
about 150 g Pepper Jack cheese
1 regular package bacon
2-3 jalapenos or other peppers
- Preheat your convection to 375 degrees while you start slicing your jalapenos into strips, cheese into thin blocks (about a quarter inch thick) and your roast into what looks like a hoagie.
- Place your cheese in the middle and then your peppers on the top of the cheese.
- Fold your pork roll together and pat the roll down with your Cajun Spices.
- Wrap your bacon around the pork roast and then wrap the whole roast with parchment paper before putting it into a meatloaf pan.
- Cook the roast for about 35-40 minutes or until your meat thermometer says mid rare to medium for pork. Remember it will cook up for a bit longer after you take it out.