Stuffed Pork Loin With Sour Cherries And Cream Cheese

Get ready to tantalize your taste buds with a culinary masterpiece: Stuffed Pork Loin with Sour Cherries and Cream Cheese!

Imagine succulent pork loin, perfectly roasted to a golden-brown perfection, lovingly enveloping a luscious filling that bursts with flavor.

The tangy sweetness of sour cherries dances harmoniously with the rich, creamy texture of cream cheese, creating a delightful contrast that elevates every bite.

As you slice into this mouthwatering dish, the vibrant colors of the cherries pop against the tender meat, inviting you to indulge.

Pork Medallions & Apple Slices In Maple-Balsamic Sauce

Each forkful delivers a symphony of flavors—as with this Pork Medallions & Apple Slices In Maple-Balsamic Sauce, as is the same with this Stuffed Pork Loin, sweet, savory, and a hint of tartness—that will leave you craving more.

This dish is not just a meal, it’s an unforgettable experience that will have everyone at the table raving about your culinary prowess!

Read More About Cooking With Pork

Stuffed Pork Loin With Sour Cherries And Cream Cheese

For the Stuffed Pork Loin

2 pounds pork loin, butterflied

3-4 strips black pepper smoked bacon

Salt and pepper, to taste

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

3-4 sprigs fresh thyme, remove leaves, can opt for 1 teaspoon dried thyme

For the Filling

1 cup sour cherry preserves, sauce drained off, set aside for garnishing (find jars of the cherry preserves in Lebanese or Middle Eastern markets)

4 ounce cream cheese, room temperature

1/4 cup pecans, chopped

1 tablespoon raw honey

1 tablespoon lemon juice

Salt and pepper, to taste

Prepare the Filling

In a bowl, mix the softened cream cheese, sour cherries, chopped nuts (if using), honey, lemon juice, salt, and pepper until well combined. Set aside.

Prepare the Pork Loin

Preheat oven to 375 degrees

Butterfly the pork loin by slicing it horizontally, being careful not to cut all the way through.

Open it up like a book and place your hand on the inside of the tenderloin and press down firmly to flatten it out.

Make a second horizontal cut parallel to the first cut, about 1/2 inch from the edge of the tenderloin.

Open up the tenderloin like a book again. Next, place a sheet of wax paper over the tenderloin.

Using a rolling pin, roll the length of the loin to flatten it. Next roll the width back forth to cover evenly the whole loin.

This will help to create an even thickness throughout the tenderloin, ensuring that it cooks evenly.

Season both sides of the pork loin generously with salt, pepper, garlic powder and onion powder.

Place butterflied loin over the bacon strips, evenly spread out. Sprinkle thyme evenly over tenderloin.

Stuff the Pork Loin

Spread the cherry cream cheese mix evenly over one side of the butterflied pork loin, leaving a small border around the edges.

Carefully roll the pork loin back up tightly, starting from the filled side. Use the bacon to keep the rolled loin in place. Use toothpicks to close-up the ends.

Alternatively, use kitchen twine to tie the roll securely at 1-2 inch intervals, or use toothpicks to secure it if you prefer.

Sear and Roast the Pork Loin

In a cast iron skillet, heat olive oil over medium-high heat. Sear the stuffed pork loin on all sides until browned, about 3-4 minutes per side.

Transfer the skillet to the preheated oven and roast for about 25-30 minutes or until the internal temperature reaches 145 degrees.

Remove from the oven and let it rest for 10 minutes before slicing.

Stuffed Pork Loin With Sour Cherries And Cream Cheese