A Gourmet Take on Pork: Cherry and Goat Cheese Stuffed Pork Loin with Pea Risotto

Succulent pork loin stuffed with cherry and goat cheese, served alongside a creamy pea risotto. Perfect for a gourmet dining experience!

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Elevate your culinary repertoire with our Cherry and Goat Cheese Stuffed Pork Loin with Pea Risotto.

This gourmet dish combines the rich flavors of cherry and goat cheese stuffed inside a succulent pork loin, paired with a creamy pea risotto. Perfect for a special occasion, this recipe offers a sophisticated twist on classic pork, guaranteed to impress your guests.

Here's how you can create this sophisticated dish at home:

Ingredients

For the Cherry and Goat Cheese Stuffed Pork Loin:

1.5 lbs pork loin
1 cup dried cherries
4 oz goat cheese
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons olive oil
Kitchen twine

For the Pea Risotto:

1 cup arborio rice
4 cups vegetable or chicken broth, kept warm
1 cup frozen peas, thawed
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup white wine (optional)
1/2 cup grated Parmesan cheese (optional, can use vegan Parmesan)
2 tablespoons olive oil or butter (can use vegan butter)
Salt and pepper to taste
Fresh herbs for garnish (such as parsley or thyme)

Instructions

1. Prepare the Stuffing:

In a small bowl, mix the dried cherries, goat cheese, fresh thyme leaves, and minced garlic. Season with salt and pepper.

2. Prepare the Pork Loin:

Preheat your oven to 375°F (190°C).

Butterfly the pork loin by cutting it lengthwise down the middle, being careful not to cut all the way through. Open the pork loin like a book.
Place the cherry and goat cheese mixture in the center of the pork loin. Fold the pork back over and secure it with kitchen twine.

3. Sear and Roast the Pork Loin:

In an ovenproof skillet, heat the olive oil over medium-high heat. Sear the pork loin on all sides until browned, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
Remove from the oven and let it rest for 10 minutes before slicing.

4. Prepare the Pea Risotto:

In a large saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

Add the arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Pour in the white wine (if using) and cook until it is mostly absorbed.
Add the warm broth one ladleful at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
Stir in the thawed peas and grated Parmesan cheese (if using). Season with salt and pepper to taste.

5. Assemble the Dish:

Spoon a generous amount of pea risotto onto each plate. Arrange slices of the cherry and goat cheese stuffed pork loin on top.