Stuffed Pork Loin Roast
Pork Loin Roast Stuffed with Dried Apricots, goat cheese and fresh herbs, wrapped In Bacon
Preheat Convection Oven to 425
One 3 lb Boneless Pork Loin Roast, butterflied.
Cooking twine for tying
2 Tbsp. ghee
1 large yellow onion
2 cloves garlic, minced
1/4 cup fresh herbs of choice, chopped (I use 1 TBSP each of: sage, rosemary, thyme and Italian parsley)
1/2 cup organic dried apricots (no additives), chopped
1 tsp. sea salt and pepper
*You can improvise with what you have on hand. Sometimes I use 1/2 cup chopped shallot instead of onions and garlic.
*For cheese, you can use whatever combination of cheeses you like. I have used many different ones, from ricotta to mozzarella.
4 ozs. herbed goat cheese (I use Laura Chenel)
4 ozs. raw white cheddar, grated
4 ozs. goat mozzarella cheese, grated
2 Tbsp. lightly toasted pine nuts (or other nut, such as chopped pecans). **optional
1 egg yolk
6 - 8 slices of uncured bacon, I prefer Wellshire applewood (from Whole Foods)
Butterfly pork and sprinkle with salt and pepper
In large saute’ pan, over med/high heat, melt ghee and saute’ onion for 5-8 minutes. Add garlic, herbs apricots, salt and pepper. Stir for another 2 minutes.
Remove from heat.
In medium bowl: Combine cheeses and pinenuts. Stir in onion mixture
Spread cheese mixture over butterflied meat, keeping a 1 inch border
Roll up meat.
Place onto roasting pan, seam side down and wrap with bacon slices
Tie with butcher twine
Roast at 425 degrees for 10 minutes
Lower heat to 375 degrees for 30- 40 minutes or until the thermometer reaches 150 degrees
Remove from oven and allow to rest for 10 minutes
Remove ties and slice
Serve with pureed cauliflower or mashed yams *Roast, skin and smash with ghee, salt, pepper and 1 -2 tsp. grade B maple syrup, 1 tsp. freshly chopped rosemary or sage