This here post is the reason I love blogging and I’m sure most of you will agree. Blogging provides friendship and advice, cooking and sometimes otherwise. Blogging provides support; I haven’t come across a nasty person yet (well, I would delete them anyway ;-)). And last but not least, blogging provides inspiration particularly when you are deathly sick of every recipe you’ve past blogged about and can’t for the life of you come up with an idea for tonight’s dinner.
I have my friend John, From the Bartolini Kitchens to thank for tonight’s dinner: Roasted Loin of Pork stuffed with Fig Preserves and Goats Cheese. Of course, John made his own fig preserves (which I will do next year) but I had to use a store bought version. I find these store bought preserves rather sweet and I certainly didn’t want dessert for dinner so I decided to add some goats cheese to my stuffing to help temper the sweetness. It worked. PLUS it made an incredible jus for the Celeriac Potato Mash I made with it. I only made a few minor changes to John’s incredible recipe. This was definitely a dinner for the recipe books. Thanks John, again, I might add.
Pork Loin Stuffed with Fig Preserves and Goats Cheese
- 400 g Pork Tenderloin, butterflied
- 100 g goats cheese
- Fig preserves (home made or store bought)
- 4-6 slices prosciutto
- butcher’s twine
- 2 tbsp high flash point oil, such as canola
- Sherry for deglazing (I used cooking Sherry, but feel free to use the real thing)
- Pre heat oven to 350° F.
- Spread a thin layer throughout the butterflied pork tenderloin. Crumble the goats cheese evenly throughout.
- Roll up the pork and wrap tightly with the prosciutto, wrap tightly with the butcher’s twine.
- In an oven proof roasting pan, heat the canola oil until almost smoking. Add the pork and cook the prosciutto until crispy on all sides. Remove pork for a minute and deglaze pan with the Sherry. Return pork and bake in a hot oven for 15-20 minutes or until pork has reached a minimum of 145° F. Allow to rest before cutting into slices.
- If the pan has juices from the fig preserves and bits of goats cheese you will want to heat on the stove and press through a fine sieve for serving. Serve with Celeriac Potato Mash.