Pork Roulade with Green Chile and Bacon

I’m sure by now you all realize I have a slight obsession with green chile.  I live in New Mexico in the fall.  The air is thick with the smell of chiles roasting over a propane flame.  Sure, I can buy diced chile frozen all year long and it’s pretty good.  In fact, I can freeze my own and it’s even better.  But, there is nothing quite like using fresh roasted green chile before it ever even sees a freezer.  Just saying.  And, I promise, this is not the last green chile recipe you will see from me.  Maybe not even the last one this week.  And I’m not sorry.  Not even a little bit.

This recipe sounds a lot more complicated than it is – which makes it fantastic for entertaining.  Impress your friends with a fancy name and keep the simplicity of the recipe as your own satisfying little secret.

First, you’ve got to open that pork roast up flat.  Take a sharp knife, hold the blade parallel with the edge touching the long side of the roast about 1″ below the top.  Carefully cut almost all the way through.  Flip this top layer open and cut a second layer this time starting on the inside.  Your roast should open flat and have three sections like this.


Layer whole, peeled, seeded green chiles and bacon over two thirds of your butterflied pork roast (the middle section and the top section.


Fold the third of the pork that has no bacon or green chile over the center.  Then roll those two layers over the rest of the exposed bacon.  If you’ve got kitchen twine. go ahead and tie this in a couple of spots to secure.  I didn’t so I had to be careful.  I scored the fat on top of my roast with diagonal cuts just to make it look pretty and to release some of the fat. Sprinkle liberally with salt and pepper. Then, sear all 4 sides in a hot cast iron (or other oven safe) pan.


Transfer the pan and roast to a 350* oven and cook for 30-45 minutes or until your desired doneness.  My kids (and my husband) still freak a bit if the pork is pink in the middle, so mine is well done.  Remove from the oven and let rest for 10-15 minutes and then slice.



1 pork sirloin roast (approx. 2 pounds)

3-4 whole green chiles, roasted, peeled and seeded.

6-8 slices thick cut bacon



Kitchen twine

Preheat oven to 350*

Butterfly pork roast into three sections. Layer green chile on the center and top third and the third directly next to it, leaving the last third bare.  Layer bacon over the green chile.  Fold the bare third over the center third.  Then fold those two thirds over the remaining third.  Secure with kitchen twine.  Flip the roast and score the fat with a sharp knife.  Season liberally with salt and pepper.

Place roast fat side down in hot cast iron, or other oven safe, skillet and sear for 3-4 minutes.  Repeat with the remaining 3 sides.  Place roast fat side up and transfer the roast and skillet to the hot oven.    Bake for 30-45 minutes or until desired doneness (minimum 145*).  Allow pork to rest for 10-15 minutes before slicing and serving.


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