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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


For Stuffing:


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)




  1. Butterfly pork and sprinkle with salt and pepper

  2. 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.

  3. Remove from heat.

  4. In medium bowl: Combine cheeses and pinenuts. Stir in onion mixture 

  5. Spread cheese mixture over butterflied meat, keeping a 1 inch border

  6. Roll up meat. 

  7. Place onto roasting pan, seam side down and wrap with bacon slices

  8. Tie with butcher twine

  9. Roast at 425 degrees for 10 minutes

  10. Lower heat to 375 degrees for 30- 40 minutes or until the thermometer reaches 150 degrees

  11. Remove from oven and allow to rest for 10 minutes

  12. Remove ties and slice

  13. 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

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