Goat Cheese, Cherry & Pistachio Stuffed Pork Loin Roast
This recipe is sure to impress! If you do not feel comfortable butterflying your pork roast, ask your butcher to do it for you.
- 1 3 pound boneless pork loin roast
- Kosher or fine sea salt
- Freshly ground black pepper
- ½ cup dried cherries
- ½ cup shelled roasted, and salted pistachios
- 8 ounces chèvre soft goat cheese, room temperature
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons good quality cherry preserves
Preheat the oven to 400ºF.
Butterfly the pork loin: Arrange it on a work surface with a short end facing you. Holding a sharp knife parallel to the work surface and beginning along one long side, cut about ½-inch above the underside of the roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a roll of paper towels. Continue slicing and unrolling until the roast is one flat surface. Season the inside meat generously with salt and pepper.
In the bowl of a food processor, combine the cherries and pistachios. Process until finely chopped. Add the goat cheese and process until combined. Spread the mixture evenly over the pork. Roll the pork back into a roll and tie with kitchen string at 1-inch intervals. Season the outside of the roast generously with salt and pepper.
In an oven-safe skillet, heat the olive oil over medium-high heat. Brown the roast on all sides, about 2 minutes per side.
Transfer the skillet to the oven and roast for 40-45 minutes or until the roast reaches 145ºF on an instant read thermometer. Remove from the oven and let rest for 15 minutes before slicing.
Heat the cherry preserves in a small saucepan until melted. Spoon the preserves over the roast. Slice and serve.
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