2 ratings

Fontina & Caper-Stuffed Pork Roast

Served with Fregola Sarda, Peppers and Spinach
Courtesy of Blue Apron

If you're having a small holiday gathering, this is the recipe to make. Pork roast is cooked to perfection and served with a side of pasta and veggies. 

Recipe courtesy of Blue Apron 

Ready in
40 m
10 m
(prepare time)
30 m
(cook time)
Calories Per Serving


  • 1 Pork Roast
  • 2/4 Cups Fregola Sarda Pasta
  • 4 Ounces Sweet Peppers
  • 3 Ounces Shishito Peppers
  • 2 cloves Garlic
  • 3 Ounces Baby Spinach
  • 1 bunch Parsley
  • 1 Ounce Sliced Roasted Red Peppers
  • 2 Tablespoons butter
  • 1 shallot
  • 0.7 Ounce Grana Padano Cheese
  • 1 Tablespoon Capers
  • 2 Ounces Fontina Cheese
  • 1 1/2 Tablespoon Calabrian Chile Paste
  • 1 Tablespoon Sherry Vinegar
  • 1 Ounce Pitted Niçoise Olives


Place an oven rack in the center of the oven, then preheat to 450°F.

Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high.

Line a sheet pan with foil.

Thinly slice the fontina.

Pat the pork dry with paper towels; season with salt and  pepper on all sides.

Transfer to a work surface, fat side up.

To create a “pocket,” cut a 4-inch-long slit lengthwise through the center of the fat side, keeping the bottom and ends intact.

Stuff with the capers and sliced fontina.

Transfer to the sheet pan.

Roast 25 to 27 minutes, or until browned and cooked through.

Transfer to a clean cutting board; let rest at least 5 minutes. 

Meanwhile, wash and dry the fresh produce.

Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise.

Peel and roughly chop 2 cloves of garlic.

Peel and thinly slice the shallot.

Roughly chop the olives.

Combine the chopped garlic, sliced shallot, and chopped olives in a bowl.

Roughly chop the roasted peppers.

Roughly chop the parsley leaves and stems.

Cut off and discard the stems of the shishito peppers; halve crosswise on an angle.

Thoroughly wash your hands, knife, and cutting board immediately after handling.

Grate the Grana Padano on the small side of a box grater.

Place the pasta in a strainer; thoroughly rinse under water to remove any excess starch.

Transfer to the pot of boiling water.

Cook, uncovered, 6 to 7 minutes, or until tender.

Turn off the heat.

Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot.

Add the quartered sweet peppers and halved shishito peppers; season with salt and pepper.

Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Add the prepared shallot mixture.

Cook, stirring frequently, 1 to 2 minutes, or until softened.

Add the vinegar (carefully, as the liquid may splatter).

Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. 

To the pot of cooked pasta, add the cooked vegetables, spinach, butter, chopped roasted peppers, reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted.

Turn off the heat.

Taste, then season with salt and pepper if desired.

Slice the rested pork crosswise. Serve the sliced pork with the finished pasta.

Garnish the pork with the chopped parsley.

Garnish the pasta with the grated Grana Padano.