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Pork accordion in the oven in foil with tomatoes

Pork Hasselback Roast in Foil with Tomatoes

Tender and juicy, under the most delicious marinade! If you've never tried a pork "accordion" — a roast slit like a Hasselback and stuffed with tomatoes and other vegetables or fruit — this is a great recipe to start with. The eye-catching presentation and bright colors of the finished dish will draw every guest to it, without exception.

Maria

Recipe author

Pork accordion in the oven in foil with tomatoes

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Composition / ingredients

Servings:

Pork (boneless, in one piece (neck or loin))

Hard cheese

100

Tomatoes

Soy sauce

Olive oil

Lemon juice

Mustard

Garlic powder

Spices dry (for pork)

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 13 g

Fats 56 % 20 g

Carbohydrates 8 % 3 g

241 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a pork Hasselback roast? Start by preparing the marinade. You can replace the garlic powder with 2 cloves of fresh garlic pressed through a garlic press. Besides the listed ingredients, you can also add 1–2 tablespoons of tomato paste or ketchup.
Step 2:

In a bowl, combine the soy sauce, olive oil, lemon juice, garlic powder, mustard, and spices. Stir until smooth. If you're using a store-bought spice blend, be sure to read the label — these often already contain ground pepper, so keep that in mind or you may over-pepper the dish. There's no need to add salt either, since the soy sauce takes care of it.
Step 3:

Now prep the rest of the ingredients. Use tomatoes that are ripe but firm, so they don't fall apart when sliced or baked. Any cheese you like works: a regular mild cheese or even low-moisture (pizza) mozzarella.
Step 4:

Rinse the piece of pork and pat it dry with paper towels. For fattier, juicier meat, use pork neck (collar); for a more moderate amount of fat, boneless loin works well.
Step 5:

Make deep crosswise cuts about every 1/2 inch (1 cm), stopping about 1/2 inch (1 cm) from the bottom so the roast stays connected.
Step 6:

Brush the pork all over — outside and inside the cuts — with the marinade you made. If you have a lot of marinade left, put the meat in a deep bowl and pour it over. Let the meat marinate overnight in the refrigerator. If you're short on time, an hour to an hour and a half at room temperature is enough.
Step 7:

While the pork marinates, cut the tomatoes into thin rounds.
Step 8:

Cut the cheese into thin slices.
Step 9:

Set the scored pork on a double layer of foil. Into each cut, tuck 1–2 tomato rounds and 1–2 cheese slices.
Step 10:

Wrap the meat in the foil and turn the edges up so the meat juices don't leak out during baking.
Step 11:

Place the foil-wrapped pork in a baking dish of the right size. I use a dish snug enough that the meat sits tightly and holds its shape while baking.
Step 12:

Bake the pork Hasselback in an oven preheated to 375°F (190°C) for about 50 minutes. Then open up the foil and return the meat to the oven for another 20 minutes or so, until the surface turns golden. The exact time depends on your oven, so keep an eye on it.
Step 13:

The pork Hasselback roast is ready. Transfer it to a platter, garnish with fresh herbs, and serve. Enjoy!

Everyone's tolerance for salt, sweetness, tang, and heat is different, so always adjust the spices and seasonings to your own taste. If you're using a seasoning for the first time, keep in mind that some are easy to overdo — chili pepper, for one.
Remember that every oven is different. The temperature and cooking time may vary from what's given in the recipe, so watch your roast and adjust as needed.