Apricot Boursin Stuffed Pork Loin

This stuffed pork loin is a showstopper for holidays and dinner parties, swirled with a sweet and savory filling of dried apricots, cranberries, spinach, and Boursin cheese. Glazed with a rosemary Dijon balsamic sauce, it emerges from the oven juicy and tender with almost no fuss. The best part is that it looks and tastes impressive but is actually quite straightforward to prepare.

The first time I made this for a crowded holiday table, everyone assumed it came from a fancy caterer. Now it’s my go-to for impressing friends, but honestly I love how little time it really takes.

Ingredients

• Pork tenderloin: Choose one with an even thickness for the best results Ask your butcher to butterfly or slice open for you to save prep time
• Frozen spinach: Goes straight from the freezer or use fresh baby spinach for a brighter color Squeeze out most of the water
• Garlic: Provides punch and aroma Fresh tastes best but garlic powder works in a pinch
• Dried apricots: Lends subtle sweetness Use soft moist ones or soak if they feel dry
• Dried cranberries: Tartness balances the dish Look for unsweetened or low-sugar varieties
• Boursin cheese: This herbed cheese melts to creamy perfection and makes the filling rich and flavorful Goat cheese or herbed cream cheese are great too
• Balsamic vinegar: Forms the base of the sauce Provides acidity and depth Go for real balsamic or a good-quality substitute
• Olive oil: Adds silkiness to the sauce Any neutral oil will work but extra virgin is especially lush
• Soy sauce: Gives savory umami Tamari is a gluten-free choice
• Brown sugar: For rounding out flavors Light or dark are both fine
• Dijon mustard: Brings spice and complexity Any robust mustard will add zing
• Fresh rosemary: Earthy herby backbone Dried rosemary works too if fresh is unavailable
• Lemon zest: Adds freshness and brightness Orange zest is a fun twist
• Minced garlic: For the sauce Boosts aroma and flavor Garlic powder is a shortcut
• Salt: Essential for tying together all the flavors Use kosher or sea salt if possible

Step-by-Step Instructions

Prepare the Pork:

Lay the pork tenderloin flat on a cutting board and carefully slice down one side to open it up like a book Use a sharp knife and take your time for even thickness across the piece You can use a rolling pin or mallet to gently pound the pork and ensure an even layer This helps it roll tightly later Set aside on parchment or foil

Process the Filling:

In a blender or food processor combine garlic spinach apricots and cranberries Pulse until the mixture is finely chopped and almost like a chunky paste Avoid making it too smooth since some texture makes the filling more interesting If using fresh spinach consider wilting it first

Mix in the Cheese:

Add the Boursin cheese to the blended filling Stir by hand or pulse just until incorporated You want everything combined but not overmixed The cheese should help the filling hold together for easier spreading

Whisk the Sauce:

In a bowl combine balsamic vinegar olive oil soy sauce brown sugar Dijon mustard rosemary lemon zest minced garlic and salt Whisk until smooth Taste for balance and adjust with extra sugar or vinegar as desired Set aside

Spread the Filling:

Use a spoon or spatula to cover the inside of the flattened pork tenderloin evenly with the filling mixture Leave a small border along the edge for easier rolling Press down gently so everything sticks

Roll and Secure:

Gently roll the pork up tightly starting from the short end Secure the roll with butcher’s twine tying in the center and at both ends This prevents the filling from leaking out and helps the loin keep its shape

Place and Sauce:

Lay a large sheet of foil onto a rimmed baking sheet Arrange the rolled pork on top Lift the foil edges upward to create a snug case around the pork Pour the prepared sauce over and around the roll The foil helps keep the sauce pooled close so the pork stays moist

Bake:

Place the pan in a preheated 350 F oven Bake for about 40 minutes until the pork reaches 145 F internal temperature Insert a meat thermometer into the center to check If the pork is browning too fast tent loosely with extra foil

Rest and Slice:

Remove from the oven and let the pork loin rest covered for 5 to 10 minutes This keeps juices inside and makes slicing cleaner Remove string and slice into thick rounds Serve with extra sauce spooned on top

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My favorite part of this dish is the way Boursin cheese melts into the filling and flavors each slice with its herbs I remember my sister and I first swirling apricot and cheese together for a last minute dinner years ago and laughing in the kitchen at how fancy it looked The taste made it a staple for family celebrations ever since

Storage Tips

Leftover slices store beautifully in an airtight container in the fridge for up to three days Reheat gently covered in the oven with some extra sauce to keep them moist The filling stays creamy and the pork keeps its flavor even after chilling If you want to freeze leftovers wrap them tightly in foil and then place in a freezer bag Thaw overnight in the refrigerator and warm slowly so it stays tender

Ingredient Substitutions

If you are missing Boursin cheese goat cheese with a pinch of dried herbs is equally delicious For the fruit you can swap dried apricots for dried peaches or golden raisins Cranberries add the best tartness but chopped dried cherries work too For a gluten free version use tamari instead of soy sauce No fresh rosemary Just sprinkle in half the amount of dried

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Serving Suggestions

The stuffed pork pairs well with garlicky mashed potatoes simple green beans or a crisp salad I love to reserve some of the pan sauce for drizzling over roasted vegetables during the same meal A bright lemony grain salad helps balance all the rich flavors For a celebration add a chilled glass of white wine and extra lemon wedges

Cultural and Historical Context

Stuffed pork loin is rooted in European holiday traditions where meat would be stretched to feed a crowd Fillings varied by region but often included dried fruit and soft cheese for richness Rolling and stuffing meat shows up across Mediterranean and French home kitchens and is always a symbol of abundance and care Around our family table stuffed pork became that little bit of luxury we could share for birthdays and anniversaries

Commonly Asked Questions

→ How do I ensure the pork stays juicy?

To retain moisture, bake the pork at moderate heat and cover with foil if browning too quickly. Allow it to rest before slicing to let juices redistribute.

→ Can I use other cheeses besides Boursin?

Yes, goat cheese or herbed cream cheese are excellent alternatives, lending similar creaminess and flavor to the filling.

→ Do I need fresh or frozen spinach?

Both work well. Thaw and squeeze frozen spinach, or use fresh baby spinach, pulsed in a blender for easy incorporation.

→ What side dishes pair best with this pork loin?

Serve with mashed potatoes, green beans, or a crisp salad to complement the rich flavors and create a balanced meal.

→ How do I slice the pork for stuffing?

Use a sharp knife to butterfly the pork loin, creating a flat surface for the filling, then gently pound if needed for even thickness.

→ What if I don't have a meat thermometer?

Bake about 20-25 minutes per pound, but ensuring the juices run clear is a good indicator of doneness.