Cheese-stuffed pork loin

Ingredients

• 600 gpork loin
• 2pears
• 2 largeonions, sliced
• 15 mlbutter
• 2.5 mlsalt
• to tasteblack pepper
• 480 mlwhite wine
• 100 gGorgonzola
• 3 sprigsrosemary
• 30 mlolive oil
• 120 mlvegetable stock

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C.

2. 2

   Cook the filling

   Melt the butter in a large cast-iron frying pan over a medium heat. Add the sliced onions and half the salt, and cook until golden. Stir in the chopped pears and white wine; cook for 10 minutes, until the pears turn translucent.

3. 3

   Fill the pork

   Cut the pork loin open so it lies flat. Once the pears are ready, arrange them lengthways down the centre of the loin. Top with the cheese and rosemary.

4. 4

   Tie the loin

   Close the pork around the filling and secure it with kitchen string.

5. 5

   Brown the pork

   In the same frying pan used for the pears, heat the olive oil. Once hot, brown the pork on all sides.

6. 6

   Roast the pork

   Put the frying pan in the oven and roast for 30 minutes. If needed, add half the chicken stock halfway through the cooking time.

7. 7

   Reduce the sauce

   Take the pork out of the oven and transfer it to a serving dish. Pour in the chicken stock and remove any excess pieces of meat left in the pan. Simmer for 5 minutes, or until reduced to a thicker sauce.

8. 8

   Serve the pork

   Serve straight away, removing all the kitchen string before bringing the pork to the table.

What is cheese-stuffed pork loin?

Pork loin is a lean, tender cut that can be opened out, filled and tied before cooking. This Brazilian-style version pairs it with pears, Gorgonzola and rosemary, then roasts it in the same pan used to prepare the filling.

The fruit brings sweetness, while the blue cheese adds a salty, tangy contrast. Browning the meat first also builds flavour in the pan for the quick sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 0g protein, 0g carbs, 0g fat.

The pork supplies most of the protein, while the pears and wine contribute carbohydrates; butter, oil and Gorgonzola contribute much of the fat. Serve with green vegetables and a moderate portion of potatoes or another starch to round out the plate.

The pear and onion filling

Onions: cook them in butter with some of the salt until golden before adding the pears. This gives the filling a savoury base.

Pears: chop them and simmer with the white wine until translucent, as directed. Let excess liquid drain away before filling the pork so it is easier to roll.

Filling and tying the loin

Open the loin into a flat piece, then arrange the pear mixture in a line lengthways down its centre. Add the Gorgonzola and rosemary over the top, keeping the filling away from the edges.

Roll or fold the meat closed around the filling and tie it securely with kitchen string. A snug tie helps the loin hold its shape as it browns and roasts.

Browning before roasting

Brown the tied loin on every side in the hot oil, using the same pan as the pears. If the pan is crowded, turn the meat patiently rather than moving it constantly; a good sear depends on contact with the hot surface.

Use an ovenproof frying pan for the roasting step, as the method transfers the pan directly from the hob to the oven. If yours is not ovenproof, move the browned pork to a roasting dish.

How to judge doneness

The recipe specifies 30 minutes at 220°C, with stock added halfway through if needed. The exact time can vary with the thickness and shape of the loin, so check the centre with a meat thermometer rather than relying on colour alone.

Rest the pork briefly after roasting before slicing, so the juices settle. Remove every piece of string before serving.

Making the pan sauce

After transferring the pork, use the browned residue in the pan as the base for the sauce. Add the stock and simmer for about 5 minutes, until it reduces and thickens.

The method refers to chicken stock, while the ingredient list gives vegetable stock. Either can be used according to the listed ingredient; add it gradually if the pan looks dry.

What to serve alongside

Serve slices with the reduced pan sauce and a simple green vegetable, such as green beans or steamed greens. Their freshness balances the rich cheese and buttery filling.

For a more substantial meal, add roast potatoes or a plain grain. Keep the side seasoning modest so the Gorgonzola remains a clear flavour in the dish.

Recipe notes & tips

• Use ripe but still firm pears so they keep some shape in the filling.
• Let the pear mixture cool slightly before placing it on the pork.
• Tie the loin at several points so the filling stays enclosed.
• Brown the meat on all sides before it goes into the oven.
• Use an ovenproof frying pan to avoid transferring the browned pork.
• Remove the kitchen string before slicing and serving.

Variations

• Use another blue cheese: choose a similarly tangy cheese if Gorgonzola is unavailable.
• Add a little garlic: cook it briefly with the onions for extra savoury flavour.
• Swap the herbs: use thyme instead of rosemary for a gentler herbal note.
• Make it without wine: replace the white wine with stock and cook the pears until tender.
• Serve with greens: add steamed green beans or cabbage for a fresh contrast.

Common mistakes to avoid

• Overfilling the loin: keep the filling in a neat central line so the meat can close around it.
• Skipping the sear: brown every side first to develop flavour in the pan.
• Using a non-ovenproof pan: transfer the browned loin to a roasting dish before baking.
• Adding wet filling: drain excess liquid from the pears so the loin is easier to tie.
• Slicing immediately: let the pork rest briefly so the juices are less likely to run out.
• Forgetting the string: remove all the ties before serving.

How to store

Refrigerate leftovers in a sealed container within 2 hours and use within 3 days. Reheat slices gently in a covered dish with a splash of stock or pan sauce until piping hot.

Frequently asked questions