During the fall season I really enjoy those comfort foods that we wouldn’t normally eat other times of the year. Whether it’s a creamy pasta, a saucy steak or a rich dessert, now is the time that I crave these things. This fall stuffed pork loin is exactly what I was craving yesterday. A juicy piece of pork filled with goodies and a rich goat cheese sauce made with the pan jus. We loved it! Serve this with our persimmon and date salad and your dinner is complete! Get the fire going, grab a glass of wine and relax!!
1 4lb. pork loin, butterflied
6 slices prosciutto
1 c. toasted pecans, chopped
1 1/2 c. combined, crumbled gorg0nzola and crumbled feta
1 c. pomegranate seeds
2 T. minced garlic
6-8 medjool dates, pitted and chopped
1/4 c. soft goat cheese
salt and pepper
Preheat oven to 375F.
Combine chopped pecans, cheeses, garlic and pomegranate seeds together and set aside.
The BEST combination!!!
Lay out the butterflied pork loin. Drizzle with 2 T. olive oil and season with salt and pepper. Lay prosciutto slices over the pork until covered. Place spinach over the prosciutto and then sprinkle the nut and cheese mixture over. Lastly, place chopped dates over entire pork.
Roll the pork, keeping it tight and the mixture inside, and finish by tying with butcher’s string. Rub 2 T. olive oil over entire pork and season with salt and pepper. Place fat side up in a roasting pan on a rack with 1-2 c. chicken stock in the bottom of the pan.
Cook until pork temps at 145F. Set aside to rest, saving the pork drippings/chicken stock from the bottom of the pan.
Place reserved liquid in a small saucepan and bring to a simmer skimming any fat from the top. Add goat cheese, whisk until melted and reduce until the sauce thickens. Season with salt and pepper. Serve over sliced pork.
Beijos e Tchau!