Smoked Gouda, Chorizo and Pear Holiday Stuffed Pork Loin with Maple Glaze

Recipe Creator: Bothwell Cheese

Impress your guests with this tender Stuffed Pork Loin has a little bit of everything. The combination of sweet, smoky, and savoury come together for one delicious main that's perfect for the holidays.


Pork Loin

  • 1 3lb pork loin, boneless
  • 1 chorizo sausage, casing removed and crumbled
  • 3 strips maple cured bacon or bacon, chopped
  • 1 clove garlic, minced
  • ½ white onion, diced
  • 1 stalk celery, diced
  • 1 small winter pear, diced
  • 5 dried apricots, diced
  • 2 slices of leftover white bread, torn into small cubes
  • 1 cup Smoked Gouda or Maple Smoked Extra Old Cheddar, grated
  • Salt and pepper to taste
  • Kitchen twine for tying roast

Maple Glaze

  • 2 tbsp. bourbon maple syrup or maple syrup
  • 1 tbsp. butter
  • 1 tbsp. Dijon mustard
  • 1 tsp. brown sugar
  • 1 tsp. apple cider vinegar


  1. Preheat the oven to 400° F. Prepare a large baking dish by spraying with oil.
  2. In a medium-large pan on medium-high heat, sauté sausage and bacon. Once sausage and
    bacon start to crisp add garlic, onion, celery, and pears and sauté until vegetables are
  3. Add bread and apricots to the meat mixture and combine until bread is softened, and set
  4. Carefully butterfly the pork loin and using a meat pounder pound the meat, fat side down
    until it is about ½ inch thick.
  5. Evenly spread stuffing mixture over the pork loin and sprinkle with cheese, leaving a ½
    inch border on all sides.
  6. Starting with the smaller side roll the roast up tightly and tie three knots with kitchen
    twine to secure. Season with salt and pepper.
  7. Roast in the oven for 35- 45 minutes until the outside fat crisps up.
  8. Once crisp, lower oven to 350° F and roast for another 10-15 minutes or until the internal
    temperature is 150° F.
  9. While roast is cooking combine bourbon maple syrup, butter, Dijon
    mustard, brown sugar, and apple cider vinegar in a small pot and bring to a simmer on medium-low
  10. Cook glaze until mixture thickens slightly or it coats the back of a spoon and season with
    salt and pepper then set aside.
  11. Remove roast from the oven and let rest for 5-10 minutes. Remove twine from roast and
    finish by glazing.
  12. Serve hot and enjoy!