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.
- 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
- 2 tbsp. bourbon maple syrup or maple syrup
- 1 tbsp. butter
- 1 tbsp. Dijon mustard
- 1 tsp. brown sugar
- 1 tsp. apple cider vinegar
- Preheat the oven to 400° F. Prepare a large baking dish by spraying with oil.
- 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
- Add bread and apricots to the meat mixture and combine until bread is softened, and set
- Carefully butterfly the pork loin and using a meat pounder pound the meat, fat side down
until it is about ½ inch thick.
- Evenly spread stuffing mixture over the pork loin and sprinkle with cheese, leaving a ½
inch border on all sides.
- Starting with the smaller side roll the roast up tightly and tie three knots with kitchen
twine to secure. Season with salt and pepper.
- Roast in the oven for 35- 45 minutes until the outside fat crisps up.
- Once crisp, lower oven to 350° F and roast for another 10-15 minutes or until the internal
temperature is 150° F.
- 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
- Cook glaze until mixture thickens slightly or it coats the back of a spoon and season with
salt and pepper then set aside.
- Remove roast from the oven and let rest for 5-10 minutes. Remove twine from roast and
finish by glazing.
- Serve hot and enjoy!