This stuffed pork loin has mesmerizing swirls of apricot and Boursin cheese filling. With an herbed Dijon glaze, it's an easy, fancy recipe.
Prep Time30 minutesminutes
Cook Time40 minutesminutes
Additional Time5 minutesminutes
Total Time1 hourhour15 minutesminutes
Ingredients
For the Pork:
2poundpork tenderloin
1bag frozen spinach, thawed and squeeze to remove excess water
1teaspoonminced garlic
½cupdried apricots
½cupdried cranberries
5.2ouncesBoursin cheese, or goat cheese
For the Sauce:
¼cupbalsamic vinegar
2tablespoonsolive oil
1tablespoonsoy sauce
1tablespoonbrown sugar
2teaspoonsDijon mustard
1tablespoonminced fresh rosemary
1teaspoonlemon zest
1teaspoonminced garlic
1teaspoonsalt
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Instructions
Preheat the oven to 350°F.
Carefully slice the pork loin open. Set it aside.
In a food processor, pulse the spinach, garlic, apricots, and cranberries until chunky. Not too large of pieces, but not too small either.
Stir in the Boursin cheese, then evenly spread the mixture over the pork loin. Roll the pork loin up and tie it closed with butcher twine in a couple of places.
Place the stuffed pork loin in a large piece of foil on a cookie sheet. Fold the edges of the foil up around the pork loin to create a little bowl/boat around the meat. This will help to keep the glaze on the pork loin as it bakes. (If you are confused, check the step-by-step photos in the post.)
In a small bowl, whisk to combine all the sauce ingredients in a bowl and pour the sauce evenly over the pork loin.
Bake for about 40 minutes, until cooked through, or until a meat thermometer reads 145°F.
Remove from the oven and let the meat rest for 5 minutes. Remove the twine and slice into 1" rounds with a sharp knife.