Stuffed Pork Loin with Apricot (Printable Version)
# What You'll Need:
→ For the Pork
01 -
1 pork loin, butterflied and trimmed (approximately 1.2–1.5 kg)
02 -
200 g frozen spinach, thawed and excess moisture squeezed out
03 -
2 cloves garlic, peeled
04 -
60 g dried apricots
05 -
40 g dried cranberries
06 -
120 g Boursin cheese (or herbed soft cheese alternative)
→ For the Sauce
07 -
2 tablespoons balsamic vinegar
08 -
2 tablespoons olive oil
09 -
1 tablespoon soy sauce
10 -
1 tablespoon light brown sugar
11 -
1 tablespoon Dijon mustard
12 -
1 tablespoon fresh rosemary, finely chopped
13 -
1 teaspoon lemon zest
14 -
1 clove garlic, minced
15 -
1 teaspoon salt
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. With a sharp knife, carefully butterfly the pork loin and flatten it gently until an even thickness is achieved. Set aside.
02 -
In a blender, combine garlic cloves, thawed spinach, dried apricots, and dried cranberries. Pulse until finely chopped but with some texture remaining.
03 -
Transfer blended filling to a bowl. Stir in Boursin cheese until the mixture is smooth and cohesive.
04 -
In a separate bowl, whisk together balsamic vinegar, olive oil, soy sauce, brown sugar, Dijon mustard, rosemary, lemon zest, minced garlic, and salt until fully combined.
05 -
Spread the cheese and fruit filling evenly over the flattened pork. Roll the pork loin tightly from one end and secure with butcher’s twine along the length and at both ends.
06 -
Place the stuffed pork loin on a sheet of foil in a shallow baking tray. Fold foil edges upward to form a case, and pour sauce over the pork to coat.
07 -
Roast in the preheated oven for 40 minutes or until a meat thermometer in the center reads 63°C. If the top is browning too quickly, tent with extra foil.
08 -
Remove from oven and allow to rest for 5-10 minutes. Remove twine, slice into 2.5 cm thick rounds, and serve with excess sauce spooned over.
# Helpful Notes:
01 -
For extra tenderness, gently flatten the butterflied pork using a rolling pin or meat mallet without tearing the meat.
02 -
Placing a tray of hot water on a lower rack during baking will help maintain moisture inside the oven.