During my last holiday in Italy, I prepared this Pear and Gorgonzola Cheese Stuffed Pork Loin for some of my friends who came over for a dinner. I had never made a meat roll in my life because I thought it was too complicated… cut the meat, seal it, roast it, slice it, and serve it. It seemed way too tricky! That day, however, I felt braver than usual and I decided to give this recipe a try. This is the result and believe me, it’s really for everyone! (Francesca)
|Preparation Time: 20 min||Cooking Time: 40 min|
|TOTAL TIME: |
1h 10 min
- 800 g pork loin
- 1 onion, chopped
- 3 William pears
- 150 g Gorgonzola cheese (Piccante)
- 1 fresh rosemary sprig
- 500 ml white wine
- 100 ml vegetable stock
- 60 g butter
- salt, pepper
- Evo oil
- In an oven-safe large skillet over medium heat, melt 20 g butter and add half of the chopped onion. Let sauté for 2 minutes. Then peel one pear and dice into cubes of 4 mm. Add the pear cubes to the pan, and douse with the wine. Cook for other 2-3 minutes.
- Cut the pork loin as shown in the pictures below. If it’s too thick cover with a sheet of plastic wrap and pound with the flat side of a meat mallet.
- Season with salt, black pepper, and spread onto it the pear and onion mix. Then add 80 g of Gorgonzola cheese on top of the meat. Roll up the pork loin and tightly secure with kitchen twine.
- Peel the remaining 2 pears and cut each into 6 slices. In the oven-safe large skillet (the one you used before) melt 20 g butter and 2 tbsp of Evo oil. Add the pear slices and the remaining half of the chopped onion. Let sauté for a few minutes on medium heat. Add other 20 g butter and 2 tbsp of Evo oil. Once hot, place the pork loin in the skillet and sear about 2 minutes per side (6-8 minutes total).
- Add the remaining Gorgonzola cheese, chased into pieces, one fresh rosemary sprig, and deglaze with the broth. Transfer the skillet with the pork loin to the oven and bake at 200˚C for 25-30 min or until lightly brown on the surface. Remove from the oven, cover with aluminium foil. Let rest for 5-10 minutes, before slicing the pork loin into rings. Serve immediately with the cooking juices.
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