|Cranberry Goat Cheese Stuffed Pork Loin Roast|
Every now and then a blind squirrel gets a nut, and this time I hit the jackpot! It all started when Claire over at Claire Cooks invited me to participate in Merry Mondays. For the next four Mondays, there's a theme ingredient and this Monday it's cranberries.
I've been racking my brain trying to come up with a recipe that didn't involve cranberry sauce and lo and behold...I think I have a masterpiece (even if I do say so myself)!
I stuffed this beautiful pork loin roast with a mixture of dried cranberries, dates, walnuts, sage, and goat cheese. The combination was heavenly.
Cranberry Goat Cheese Stuffed Pork Loin Roast
Oven 375 degrees F
1 2-pound pork loin roast, butterflied
5 ounces goat cheese
3 Tablespoons dried cranberries
2 dates, pits removed, chopped
2 Tablespoons minced fresh sage
1/4 cup chopped walnuts
1 teaspoon kosher salt
extra-virgin olive oil
fresh cracked pepper
In medium bowl, mix goat cheese, cranberries, dates, sage, walnuts and kosher salt. Place mixture inside butterflied pork loin, close pork loin around the mixture. Use kitchen twine to tie and hold tight. Seal end with skewers, if desired. This will help hold the cheese mixture inside.
|Bristol Farms has gorgeous pork loin roasts!|
Rub outside of tied pork loin with olive oil, then sprinkle with salt and fresh cracked pepper. Place seam side down in baking dish or pan.
|ready to go in oven|
Place in oven and roast for approximately 6o minutes or until internal temperature reaches 160 degrees F.
|fresh from the oven|
Allow to rest for about 10 minutes, then cut the twine off and serve.
I cannot even describe how good this was. The creamy filling is rich and adds so much to the pork loin roast. The olive oil, salt and pepper really enhance the flavors, too. This would be a great addition to any holiday meal.
~ Merry Monday! ~