Stuffed Pork Loin
Prepare to be enchanted by our pear-stuffed pork loin, a delightful fusion of flavors where juicy pork meets the sweetness of pears, beautifully enhanced by the depth of Vegeta gourmet seasoning. It's a culinary journey that transcends the ordinary.
Ingredients
1 LARGE PORK FILLET (ROUGHLY 600g)
50g ONION
1 PEAR
20g BUTTER
50mL OF WHITE WINE
2 TEASPOONS OF VEGETA GOURMET
A PINCH OF BLACK PEPPER
A PINCH OF GROUND CHILLI
150g RICOTTA
2 TABLESPOONS OF OLIVE OIL
ROSEMARY
Preparation
1
PREHEAT YOUR OVEN TO 200°C
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2
CLEAN THE PORK LOIN FROM EXCESS FAT AND SKIN AND SEASON BOTH SIDES WITH YOUR VEGETA GOURMET, GROUND BLACK PEPPER AND GROUND CHILLI.
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3
IN A SKILLET, MELT YOUR BUTTER OVER A MEDIUM HEAT. ADD THE CHOPPED ONION AND COOK UNTIL IT BECOMES TRANSLUCENT. STIR IN YOUR DICED PEARS AND COOK FOR ADDITIONAL 2-3 MINUTES UNTIL THEY START TO SOFTEN. POUR IN YOUR WHITE WINE AND LET IT SIMMER FOR 5-7 MINUTES OR UNTIL MOST OF THE LIQUID HAS EVAPORATED. REMOVE FROM HEAT AND ALLOW TO COOL
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4
OPEN THE PORK FILLET AND SPREAD THE RICOTTA CHEESE EVENLY OVER ONE SIDE. SPOON THE PEAR AND ONION MIXTURE OVER THE RICOTTA LAYER. CAREFULLY FOLD THE OTHER SIDE OF THE PORK FILLET OVER THE FILLING TO ENCLOSE IT.
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5
USING KITCHEN TWINE, TIE THE STUFFED PORK LOIN AT INTERVALS TO SECURE THE FILLING AND MAINTAIN ITS SHAPE
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6
IN AN OVENPROOF SKILLET, HEAT THE OLIVE OIL OVER A MEDIUM-HIGH HEAT. ADD THE STUFFED PORK LOIN AND SEAR ON ALL SIDES UNTIL ITS NICELY BROWNED, ABOUT 2-3 MINUTES PER SIDE. ADD THE SPRIGS OF ROSEMARY DURING THE LAST MINUTE OF SEARING.
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7
TRANSFER THE SKILLET TO THE PREHEATED OVEN AND ROAST FOR ABOUT 30-40MIN. TAKE OUT OF THE OVEN AND LET IT REST FOR 10 MINUTES BEFORE CUTTING THE TWINE.
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8
CUT INTO LARGE PIECES AND ENJOY!
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TIP
IF DESIRED, YOU CAN MAKE A SAUCE BY DEGLAZING THE SKILLET WITH A BIT MORE WHITE WINE AND BUTTER AND DRIZZLING IT OVER THE SLICED PORK LOIN BEFORE SERVING!
