Pear and Gorgonzola Stuffed Pork Loin by Tina Bester

Words: Crush

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Pear and Gorgonzola Stuffed Pork Loin with Sage Butter
The pears in this dish are a great alternative to apples, which are often served with pork. The creamy Gorgonzola and crispy sage add a beautiful depth of flavour. Cooked to perfection in a Miele oven.

Serves: 4-6
Difficulty: moderate
Preparation time: 30 minutes
Cook time: 35 minutes

Stuffed Pork Loin
700 g pork loin
½ tsp (5 ml) salt
¼ tsp (1.25 ml) black pepper
50 g Gorgonzola, crumbled
1 Tbsp (15 ml) butter
1 red onion, thinly sliced
1 pear, thinly sliced
Maldon salt
2 tsp (10 ml) olive oil
1 C (250 ml) white wine

Sage Butter
30 sage leaves
50 g butter

Stuffed Pork Loin
Preheat the oven to 200 °C.

Slice the pork loin down the centre, lengthways. Slice almost all the way through the loin and then lay it flat on a board. Season the meat with salt and pepper.

Crumble the Gorgonzola over the meat and dot with little knobs of butter.

Place the sliced red onion and pear in the middle of the loin. Wrap the loin around the pear and onion and secure tightly with butchers twine. Sprinkle the top of the loin generously with Maldon salt.

Heat the olive oil in a frying pan and sear the pork for 2-3 minutes until browned. Rotate it in the pan 2-3 times browning all sides.

Transfer the loin to a roasting pan and add the cup of white wine. Place into the oven to roast for 15-20 minutes. Once cooked, remove from the oven and rest for 5 minutes.

Sage Butter
Heat the butter in frying pan and fry the sage leaves until crispy. Spoon the butter and sage leaves over the pork when ready to serve.


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