Do you ever tire of the usual turkey and ham for the holidays? I love trying something new during the holidays. I guess I figure if I am going to go to the extra effort there might as well be a house full of people to enjoy it!
A few years back I cooked a sausage and dressing stuffed pork loin. It was a nice departure from the ordinary turkey and dressing, but it didn’t just wow me. Maybe it was a little too similar to our usual holiday flavors. However, my family loves pork, so I began playing around a bit with some flavors and landed upon a this fall recipe. I use chorizo, goat cheese, dried cranberries and pistachios. It’s a little sweet and spicy- a combo my family enjoys.
I filet a 4-5 lb pork loin length wise. Then I prepare the baking dish. I use a standard 9×13. Grease the pan and line it with aluminum foil. Spray the aluminum foil lightly with cooking spray. Lay the cooking twine out, then place the filleted pork loin in the pan.
Brown half a pound of chorizo in a skillet. Once the chorizo is browned add one cup of dried cranberries and half a cup of shelled pistachios. Stir until the cranberries begin to soften and plump. Turn the heat off, allowing the chorizo mixture to cool. Add 8 oz of crumbled, plain goat cheese to the mixture.
Pour the mixture down the center of the filleted pork loin. Take the cooking twine, pulling the pork loin up towards the center, being careful not to force the filling mixture out. Tie the twine, cutting any excess.
In a microwave safe bowl combine 1 8oz jar of orange marmalade (I use sugar free) and one 8oz jar of red pepper jelly. Heat for approximately to minutes in the microwave, stirring to combine. Pour the mixture over the top of the stuffed pork loin.
Bake the stuffed pork loin uncovered at 375 F for 50-60 minutes. The pan will fill with juices. If you feel the pork loin is getting dry, simply spoon some of the cooking juices over the top as it continues to bake.
This dish is best served with roasted sweet potatoes, roasted new potatoes and a simple salad. It is a very savory dish, needing little to accompany it.
Chorizo & Goat Cheese Stuffed Pork Loin
1- 4-5 lb pork loin, filleted
1/2 lb chorizo, browned
1 cup dried cranberries
1/2 cup shelled pistachios, lightly salted
8 oz goat cheese, crumbled
8 oz jar orange marmalade
8 oz jar red pepper jelly