Oh, the thrill of discovering a new favorite recipe! Picture this:
a juicy pork loin, tenderly embracing a savory cherry stuffing that dances on your taste buds. It’s like a culinary love story unfolding on your plate—with each bite, a new chapter of flavors becomes your obsession.
Remember that viral video of the cat who refused to share its food? That’s you with this dish.
Steps
- Prepare the cherry jam by heating olive oil in a skillet and adding minced shallot, cooking it until fragrant. Stir in red wine and cherry preserves, letting the mixture cook until it forms a thin syrup. Transfer the jam to a bowl and set aside.
- To butterfly the pork loin, place it on a cutting board and make a horizontal cut about one-third of the way through. Open the cut like a book, then make another horizontal cut on the thicker side to create a larger flat surface. Cover the pork with plastic wrap and pound it to an even thickness of about 1/3 inch.
- Mix olive oil, salt, pepper, and Italian seasoning in a small bowl, and rub this mixture over both sides of the flattened pork loin. Spread cream cheese over the pork, then add the prepared cherry mixture on top.
- Roll the pork loin tightly to enclose the filling and secure it with cooking twine. In the same skillet used for the cherry jam, add olive oil and sear the rolled pork loin on all sides over medium heat, rotating it to ensure even browning.
- Transfer the skillet to a preheated oven and bake the pork loin for 25-30 minutes, or until it reaches an internal temperature of 145°F. Occasionally baste the pork with pan juices during cooking. Slice and serve warm with your choice of sides.
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Ingredients
- ½ teaspoon olive oil
- 1 shallot, minced
- 3 ounces red wine
- ¼ cup cherry preserves
- 1 center-cut pork loin, approximately 3 pounds
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
- 8 ounces cream cheese, softened
FAQ
- What is the key ingredient combination for the Creamy Cherry Stuffed Pork Loin?
- The distinctive taste of this dish comes from the combination of cherry jam and cream cheese, which enhances the flavor of the pork loin.
- How do you prepare the cherry jam for the pork loin?
- To make the cherry jam, heat olive oil in a skillet and add minced shallot. After cooking for about a minute, add red wine and cherry preserves, cooking until a thin syrup forms, approximately 3-5 minutes.
- What is the recommended method for butterflying the pork loin?
- Use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the loin. Open it like a book, and make another horizontal cut to create a trifold. This results in a flat surface, ideal for stuffing.
- How do you ensure the pork loin is evenly cooked?
- After butterflying, pound the pork loin to an even thickness of about 1/3 inch. This helps ensure that the meat cooks evenly throughout.
- What is the cooking process for the stuffed pork loin?
- After seasoning and stuffing, roll and tie the pork loin with twine. Sear it in a skillet on all sides, then transfer to the oven and cook for 25-30 minutes, or until the internal temperature reaches 145°F.
Tips
- When selecting a pork loin, opt for one with a pinkish hue and some white marbling; this indicates a cut that is tender yet lean.
- To ensure even cooking, make sure to pound the butterflied pork loin to a uniform thickness of about 1/3 inch before seasoning and stuffing.
- Use cooking twine to tightly secure the rolled pork loin, spacing the twine evenly to maintain the shape and keep the filling intact during cooking.
- For optimal results, sear the stuffed pork loin on all sides in an oven-safe skillet before transferring it to the oven; this helps to lock in the flavors and gives the pork a nice crust.
Equipment
- Oven-safe skillet
- Cooking twine
- Meat pounder or meat mallet
- Sharp chef’s knife
